By Susan Campbell and Caroline Conran
Published 1971
Meat | Quick Roast | Slow Roast |
For good quality meat. Sear at Reg 8/450° for 15 minutes. Reduce to Reg 5/375° for the remainder of the cooking time. |
Best for poor quality joints. It helps make them tender. Roast at Reg 3/325°. |
|
Beef |
15 minutes per lb plus 15 minutes for rare roasting. 20 minutes per lb plus 20 minutes for meat well done. |
40 minutes per lb plus 45 minutes. |
Lemb |
25 minutes per lb plus 25 minutes. |
45 minutes per lb plus 45 minutes. |
Pork |
35 minutes per lb plus 35 minutes. |
Not suitable. |
Veal |
30 minutes per lb plus 30 minutes. |
50 minutes per lb plus 50 minutes. |
Chicken |
20 minutes per lb plus 20 minutes. |
Over 4 lb, 25 minutes per lb plus 25 minutes. |
Turkey |
8-10 lb bird 2-2½ hours 10-14 lb bird 2½-3 hours 14-20 lb bird 3½-4 hours |
8-10 lb bird 3-3½ hours 10-14 lb bird 3½-4 hours 14-20 lb bird 4½-5 hours |
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