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Published 1991
All timings are guidelines only. Longer, thinner joints may need less time, so it is best to check about three-quarters of the way through the calculated cooking time; it may not need the extra time. Internal temperature on a meat thermometer should be: rare, 60°C (140°F); medium, 70°C (160°F); well done, 80°C (175°F). Stuffed joints need an extra 5-10 minutes per 500g (1lb). Begin roasting in a preheated oven, 230°C, 450°F, Gas Mark 8 for 10 minutes, then at the temperature below:
Cut | Temperature | Time per 500g (1lb) |
Joint on bone | ||
Forerib, sirloin, wing rib | 180°C, 350°F, Gas Mark 4 | Rare: 10 minutes plus 10 minutes if necessary Medium: 12 minutes plus 12 minutes if necessary Well done: 20 minutes plus 20 minutes if necessary |
Boned rolled joint | ||
Fillet, rolled rib, top rump, topside | 180°C, 350°F, Gas Mark 4 | Rare: 12 minutes plus 10 minutes if necessary Medium: 15 minutes plus 15 minutes if necessary Well done: 20 minutes plus 20 minutes if necessary |
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