Roasting Joints

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

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A good-sized joint of meat will always roast better than a small one. Meat that has a good covering of natural fat will retain more moisture and flavour. A lean joint of meat should be smeared with fat before roasting.

Beef Start beef in a hot oven (220°C., 425°F., Gas Mark 7) for 15 minutes then lower to 190°C., 375°F., Gas Mark 5 for the remaining time, allowing 15 minutes per 0.5 kg (1 lb) plus 15 minutes for a rare joint and 20 minutes per 0.5 kg (1 lb) plus 20 minutes for well done.

Lamb Roast lamb slowly. For a simple unstuffed joint, allow 30 minutes per 0.5 kg (1 lb), cooking the meat in a moderate oven (180°C., 350°F., Gas Mark 4). For stuffed joints allow 35 minutes per 0.5 kg (1 lb). A plain joint of lamb is greatly improved if the surface is rubbed all over with a cut clove of garlic. Dredge a little seasoned flour over the fatty part of the meat and rub it well in to get a crisp, golden finish.