How long should I roast meat for ?
This depends on the weight and type of meat, but the rules are as follows:
For every 0.5 kg (or per pound in imperial):
Beef 15 minutes per 0.5kg for rare to 25 minutes per 0.5kg well done, plus a further 15 minutes
Chicken or Turkey 20 minutes per 0.5 kg plus 20 minutes
Lamb 25 minutes per 0.5kg plus 25 minutes
Pork or ham 30 minutes per 0.5 kg plus 30 minutes
So for example, if you have a joint of pork weighing 2kg, cook it for a total of 2 hours and 30 minutes. This is calculated as follows:
2kg = 4 lots of 0.5kg. 4 x 30 mins = 120 minutes. Add a further 30 minutes = 150 minutes in total which equals 2 hours and 30 minutes.