A guide to roasting your next beef rib to your next Christmas turkey

I think it’s good to have a cheeky little guide on how to roast meat to perfection.

After all, it is the season to enjoy cozy, comforting Sunday roasts.

And let’s not forget Christmas is just around the corner.

So, the pressure is on when it comes to roasting that perfect turkey.

I’ve done a few roasts in my time.

And most have been very successful.

But I have learned a few things from my mistake.

However, don’t take my word on how to roast to perfection.

I found this great guide from a true expert, Jamie Oliver.

He’s put together a very clear Guide to Roasting Meat.

All you need to do is decide what you’re roasting and Jamie’s guide provides temperature, timings, weight, resting etc.

This chart includes lamb, beef, chicken, duck, goose, turkey, and pork.

It’s a fantastic little guide and should take some of the pressure off when it comes to your next roast.

But here are a few tips I always follow to ensure a good roast.

Tips for roasting

Buy the best-quality meat you can afford

No surprise that Jamie pushes this point as well.

But we should be trying to ensure our meat is high-welfare so we know it’s been looked after.

Bring your meat to room temperature

Allow the meat to come up to room temperature before cooking.

This way, it’ll cook more evenly (and Jamie’s guide is based on room temp. meat).

The basting debate

Does it help the meat stay moist?… probably not.’

Do you need to baste?… it’s not 100% necessary.

However, I like to baste towards the end to give a roast chicken or turkey some nice colour.

Give your meat a rest

This is very important in order to gain tender, juicy meat.

And remember meat still cooks as it’s resting so it’s often a good idea to take it out to rest just before it reaches the correct internal temperature.

Meat thermometers

I never used to own one but now I have about 3 of them floating around.

They are really handy and help you get that perfectly roasted meat.

Here’s a temperature guide:
Beef, lamb, and venison: 52°C (rare), 60°C (medium), 75°C – 80°C (well done).
Pork: 75°C – 80°C
Poultry: 75°C – 80°C.

Happy roasting and for some ideas on your next roast, visit here.