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Traditional roasting guideTraditional roasting guide

How to Roast Joints

For medium to large joints

Roasting in a hot oven is the tradtional way to cook large joints of meat. It is a very easy way to cook a meal for a large number of people. This method is suitable for any of the better quality, naturally tender cuts of meat weighing 950g or more. It is not suitable for humbler joints which need to be roasted with liquids for a longer period of time to encourage them to become tender.

1. Prepare the joint


Before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to 'bloom' and come to room temperature well in advance or for at least 30 minutes before cooking.

Plan ahead - take your joint out of the freezer to defrost two or three nights before cooking.

2. Preheat the oven


Preheat the oven to the required temperature (see table below). Starting with a very hot oven helps to seal the joint to prevent juices escaping. Then the temperature is reduced to cook evenly all the way through. Season the joint generously just before cooking.

Season at the last minute, otherwise the salt will draw out the juice, drying your meat.

3. Cook to your liking


Cook the meat for the recommended time (see table below), and/or use a digital meat thermometer. A large joint will continue to rise in temperature by a further 3-5ºC after it is removed from the oven. Be careful not to overcook, as this will make the meat dry and tough.

Meat thermometers are so easy to use and take all the guesswork out of roasting

4. Rest your joint


Once your joint is cooked to your liking it is important to rest it. Place it on a board or platter, cover loosely with foil, then leave in a warm place for at least 20 minutes. Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.

You can rest large joints for up to 60 minutes in a warm oven

5. Carving


For carving we recommend a large wooden carving board. Ensure your carving knife is very sharp as it makes it so much easier to carve neat, even slices. Carve the meat across the grain into slices approximately ½cm (¼") or more thick and arrange on a serving dish or individual plates.

Put a non-slip mat or damp tea towel underneath your carving board to help prevent it slipping.


Carvery Rib RoastCarvery Rib Roast
Pork Shoulder with CracklingPork Shoulder with Crackling
Veal Rib RoastVeal Rib Roast


For all meats: 1. Preheat oven to 250ºC/Fan 230ºC/Gas 9, 2. Sear meat for 15 minutes in oven, 3. Reduce oven temperature and add cooking time below.

Meat After searing reduce temperature to Roasting time per 450g (lb) in minutes Recommended internal temperature of meat
Beef (rare) 190ºC/Fan 170ºC/Gas 5 10 - 12 45 - 47ºC
Beef (medium) 190ºC/Fan 170ºC/Gas 5 14 - 16 55 - 60ºC
Beef (well done) 190ºC/Fan 170ºC/Gas 5 20 - 22 65 - 70ºC
Lamb (medium) 180ºC/Fan 170ºC/Gas 4 12 - 15 55 - 60ºC
Lamb (well done) 190ºC/Fan 170ºC/Gas 5 18 - 20 65 - 70ºC
Veal (medium) 190ºC/Fan 170ºC/Gas 5 14 - 16 55 - 60ºC
Veal (well done) 190ºC/Fan 170ºC/Gas 5 20 - 22 65 - 70ºC
Pork 180ºC/Fan 170ºC/Gas 4 25 - 30 72 - 75ºC


  Aga oven roasting times  
Meat Position in oven Roasting time per 450g (lb in minutes)
Beef (medium-rare - on the bone) Lowest set of rungs 12
Beef (medium-rare - off the bone) Lowest set of rungs 15
Lamb (pink) Lowest set of rungs 15
Lamb (well done) Lowest set of rungs 20
Pork Top of oven 25


Joints suitable for roasting


5-bone Rib of Beef
2-bone Rib of Beef
Ribeye Roast
Centre Cut Fillet Log
Sirloin Roast
Heart of Rump Roast
Beef Back Ribs
Beef Easy Carve Roasts


Leg of Lamb
Boneless Leg of Lamb
Whole Shoulder of Lamb
Lamb Easy Carve Roasts


Pork Belly
Pork Shoulder Roast
Pork Shoulder Roast with Crackling
Pork Rib Roast with Crackling
Pork Hough
Pork Loin Roast
Pork Easy Carve Roasts


Veal 2-bone Rib
Veal 4-bone Rib
Veal Easy Carve Roasts

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