Roasting Beef, Lamb & Venison, based on joints up to 5kg: 

To get the perfect Roasting Meats follow these simple rules. I have included seasonings too.

This guide works well with all the 3 meats. ‘But it is only a guide….’

• Preheat your oven to 220°c, or Gas mark 7 for 5 Minutes.
• Drizzle a little oil in the roasting tray and add a bit of Salt, Ground Pepper (Black or White or both if you fancy), Rosemary & a bit of finely diced Garlic and pop this in the oven while pre-heating.

NOTE: Rosemary works well with most meats, so don’t think it just suits Lamb…. However, if you like to use your meat juices for gravy, which i'd recommend. Please be mindful that the Pepper, Garlic and Rosemary will add to the flavour of your gravy.

• After 5 minutes or so, carefully remove the tray from the oven and roll the meat joint in the oil and seasoning, ensuring it covers the complete surface area. ‘CAREFUL’ as the oil will spit at you, this is just a sign of affection.... You will notice the colour of the meat goes grey upon contact with the heat, this is good.

• Roast at 220°C (Gas Mark 7) for 30 Minutes, then Reduce oven temperature to 180°C (Gas Mark 4) and continue to roast for:

Rare - 20 minutes per Kg (9 minutes per pound)

Medium - 30 minutes per Kg (14 minutes per pound)

Well Done - 40 minutes per Kg (18 minutes per pound)

• It is very Important to rest the joint after cooking, approximately 15 minutes before carving. This allows the meat to settle and makes it easier to carve.