To help you get your roast meats spot-on every time, we’ve created a super-useful chart to guide you, covering all the big-hitters, including turkey, duck, goose, chicken, beef, pork, and lamb.
Read on to discover the timings and temperatures for the perfect roasts, or download our handy guide for roasting meat for more detail. But before you start, there are a few things to take into consideration...
Buy the best-quality meat you can afford
Just remember, it’s better to trade up on the welfare front and choose a smaller bird or piece of meat than to opt for poor quality. If you’re buying from a butcher, don’t be afraid to ask them where their meat comes from – if you don’t get the answers you’re looking for, vote with your feet and try somewhere else.
Take your meat out of the fridge
Another key thing to remember is to take your meat out of the fridge an hour or two (depending on its size) before you want to cook it so that it can come up to room temperature – this way, it’ll cook more evenly. The timings we’ve given in our handy guide are all based on cooking your meat from room temperature. Similarly, the resting stage is incredibly important and should never be skipped – this is what will give you super-tender, juicy meat, so we’ve included suggested timings for each type of meat in there, too.
Use an oven thermometer
It’s good to bear in mind that all ovens will vary slightly and they’re not always the temperature that they say they are! A lot of you will be used to the quirks of your own oven, but if you want to be doubly sure you’re cooking at the right temperature, get yourself an oven thermometer and adjust the heat accordingly.
Trust your instincts!
And, although we’ve given you timings to work from, you’ll need to rely on your instincts, too. From the height, width and type of pan you use, to whether it’s covered or uncovered, down to things like adding a splash of stock, booze or a veg trivet, or if you cook more than one thing at once, can all mean you’ll need to make slight adjustments. That’s why we’ve added a section of extra notes – it’ll give you a description of what to aim for.
Happy roasting!
Download Jamie's meat roasting guide
How to roast a turkey
6-7kg whole turkey
Oven temperature: 180ºC/350ºF/GAS 4
Cook time: 3 hours to 3 hours 30 minutes
Rest time: 2 hours
To check it’s cooked, the simplest way is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done (you want to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly’s turkeys, or 70ºC for a supermarket higher-welfare or standard bird).
How to roast a chicken
1.5-2kg whole chicken
Oven temperature: 180ºC/350ºF/GAS 4
Cook time: 1 hour 30 minutes - 2 hours
Rest time: 30 minutes
To check it’s cooked, the simplest way is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done (you can also pinch the thigh meat – if it comes away easily from the bone, you’re good to go).
How to roast beef
3-bone forerib, French-trimmed (and without chine bone or cap meat)
Oven temperature: 180ºC/350ºF/GAS 4
Cook time: 2 hours
Rest time: At least 30 minutes
This will give you meat that ranges from well done at either end, to medium-well and medium-rare as you reach the centre. If you prefer your meat well done, add 30 minutes.
1-1.5kg topside
Oven temperature: Full whack 240ºC/475ºF/GAS 9 then 180ºC/350ºF/GAS 4
Cook time: 15 minutes at full whack, then reduce the temperature for 1 hour 15 minutes to 1 hour 30 minutes
Rest time: At least 30 minutes
This will give you meat that ranges from well done at either end, to medium-well and medium-rare as you reach the centre. If you prefer your meat well done, add 15 minutes.
How to roast pork
3-4kg loin (rib bone in, skin on, chine bone removed)
Oven temperature: Full whack 240ºC/475ºF/GAS 9 then 180ºC/350ºF/GAS 4
Cook time: 30 minutes at full whack, then reduce the temperature for 1 hour 30 minutes
Rest time: 30 minutes
Some people cook pork blushing pink, but these timings are for cooked through, but still juicy. For the best crackling, score the skin with a sharp knife (into the fat, but not the meat) and rub with a little sea salt before roasting.
2-3kg pork belly
Oven temperature: 180ºC/350ºF/GAS 4
Cook time: 2 hours to 2 hours 30 minutes
Rest time: 30 minutes
3-4kg pork shoulder (bone in)
Oven temperature: Full whack 240ºC/475ºF/GAS 9 then 170ºC/325ºF/GAS 3
Cook time: 30 minutes at full whack, then reduce the temperature for 2 hours 30 minutes
Rest time: 30 minutes
Pork belly and pork shoulder are best cooked low and slow, but don’t worry, the wonderful fat inside will keep the meat super-juicy, plus it gives your crackling lots of time to crisp up
How to roast lamb
2kg lamb shoulder (bone in)
Oven temperature: 180ºC/350ºF/GAS 4
Cook time: 4 hours
Rest time: 30 minutes
This joint is best cooked low and slow, but don’t worry, the wonderful fat inside will keep the meat super-juicy.
2kg lamb leg
Oven temperature: 220ºC/425ºF/GAS 7
Cook time: 1 hour 15 minutes
Rest time: 30 minutes
This will give you blushing, juicy meat. If you prefer your lamb well done, add 15 minutes.
7-bone lamb rack
Oven temperature: 180ºC/350ºF/GAS 4
Cook time: 30 minutes
Rest time: 10 minutes
This will give you blushing, juicy meat. If you prefer your lamb well done, add 15 minutes.
How to roast a duck
2-3kg whole duck
Oven temperature: 180ºC/350ºF/GAS 4
Cook time: 2 hours
Rest time: 30 minutes
This is a slow-roast method – the meat will be soft and tender, but not pink.
How to roast a goose
4-5kg whole goose
Oven temperature: 180ºC/350ºF/GAS 4
Cook time: 3 hours 30 minutes
Rest time: 30 minutes
This is a slow-roast method – the meat will be soft and tender, but not pink (you’ll know it’s ready when the leg meat falls easily off the bone).
Check out the full meat roasting guide for more information on how to roast meat of various weights and sizes. We hope it becomes a useful resource to keep handy for all your future roast feasts!
