Category: Recipe

Roasting Lamb Bring the lamb back to room temperature if necessary. Preheat the oven to 230c/450f/Gas 8. Weigh the joint, season it well all over with salt and pepper and place it into a roasting tin. If you wish, at this stage you can make some small, 2.5cm deep cuts all over the joint into…

Roasting a Joint of Beef Preheat the oven to 240c/475f/Gas 9 or as high as your oven will go. Rub the outside of the beef with soft beef dripping or olive oil and season with salt and pepper. Place the beef in a roasting tin and roast for 15 minutes until nicely browned all over.…

Roasting a Joint of Pork For good crackling, make sure the skin is very dry. Leave it overnight in the fridge to help it dry out. Then score the skin at 1cm or 1/2 inch intervals with a very sharp knife, or ideally, a Stanley knife, taking care not to cut too deep and into…

Roasting a Chicken Calculate the cooking time, allowing 15 minutes per 450g plus an extra 15 minutes. Preheat the oven to 220c/425f/ Gas 7. Season the gut cavity of the chicken with salt and pepper, and stuff a handful of herbs, lemon or garlic if you wish.  Keep the bird in a compact shape by…

Roasting a Turkey Preheat the oven to 190c/375f/Gas 5. Season the neck and body cavity with salt and pepper. Stuff the neck cavity only. Spike a couple of lemons all over with a skewer and push these into the body cavity with 3 rosemary sprigs, 4 fresh bay leaves and dome parsley stalks. Keep the…

How to Roast a Goose Season the body cavity of the goose, push in a small bunch of sage or spoon in some sage and onion stuffing, and then seal the opening with a fine metal skewer. Tie the legs together with string. Weigh the goose and calculate the cooking time, allowing 14 minutes for…