We are back to the roast dinner season, we will definitely miss our BBQs but when it’s cold outside nothing can beat a Sunday Roast. Our butchers at Farmer Jack’s are happy to help you choose the perfect meat cut and give you handy tips to make your roast a success!

Here are our guide lines on temperatures and cooking times for different kinds of meat. For most meat joints, the easiest roasting guide is to preheat the oven to 200C (180C fan), gas mark 6 and cook the meat for:
Beef (medium)- 25 minutes per 450g (1lb)
Lamb (medium)- 25 minutes per 450g (1lb)
Pork– 35 minutes per 450g (1lb)
Chicken– 30 minutes per 450g (1lb)
For beef and lamb, cook for 5 minutes less per 450g (1lb) if you prefer rare meat or add extra 25 minutes on to the cooking time if you like your meat well done.
Of course, if you want to get your meat cooked to perfection you can always consider getting a meat thermometer. Make sure to push it into the centre of the joint to get an accurate reading. For beef and lamb rare is approx 50C, medium approx 60C and well done is approx 70C (these temperatures will go up as the meat rests and continue to cook in its residual heat). Chicken should be cooked to 75C and pork approx 65-70C.

When you have a nice roast dinner a good gravy is a must! It is common to make gravy in the roasting tin that the meat has cooked in, whilst the joint rests.
You can also consider making gravy using chicken or beef stock (depending on what meat you are serving).

  1. Heat 1 pint of good quality stock with 150ml white wine in a pan until simmering.
  2. Mix together 3 tablespoon caramelised onions, 25g cornflour and 2 tablespoon water.
  3. Whisk the mixture into the hot stock, bring to the boil, whisking until the gravy thickens.
  4. Add a squeeze of lemon juice and seasoning to taste.

HaveĀ  funĀ  choosing your favourite side vegetables or making your own Yorkshire Puddings!