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====== Food - Roasting Calculator ======

Use this form to work out how long to cook your roast Beef, Pork, Lamb, Chicken, Duck, Goose, Mongoose, Koala, Dog, etc.

<WRAP info>
**NOTE:**  Always read the instructions.

Remember to **pre-heat** the oven.

When done make sure the juices run clear when poked with a sharp stick, allow the product to rest when taken out of the oven.

</WRAP>

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===== Chicken =====

  * 190 C, 375 F, Gas Mark 5.
  * 20 minutes per 500g plus 20 minutes extra.
  * rest for 10 minutes before carving.

  * Ensure that the meat is properly cooked, and the juices run clear when pierced with a fork or skewer.
  * Ensure that the chicken is piping hot and that no pink colour remains.
  * If you are adding stuffing, add its weight to the chickens before calculating the cooking time.
  * Always wash your hands after handling raw poultry.

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===== Beef - Roasting Joint (boned), Topside / Toprump =====

  * 200 C, 400 F, Gas Mark 6
  * //Rare// - 20 minutes per 500g plus 20 minutes extra.
  * //Medium// - 25 minutes per 500g plus 25 minutes extra.
  * //Well Done// - 30 minutes per 500g plus 30 minutes extra.
  * Rest for 10 minutes before carving.
  * Cook raw meat thoroughly throughout until it is piping hot and no pink colour remains.

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===== Lamb Breast (rolled) =====

  * 180 C, 350 F, Gas Mark 4
  * 55 minutes per 1kg plus 25 minutes extra.
  * Rest for 10 minutes before carving.

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===== Pork - Leg, boned =====

  * 180 C, 350 F, Gas Mark 4
  * Joints up to 2kg: 60 minutes per kg, plus 30 minutes
  * Joints over 2kg: 20 minutes per kg, plus 2 hours
  * Rest for 10 minutes before carving.

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===== Lamb - Half leg with bone =====

  * 190 C, 375 F, Gas Mark 5
  * Cook for 25 minutes per 500g plus 25 minutes
  * Rest for 10 minutes before carving.
  * Always check that the roast is cooked throughout, until piping hot and no pink colour remains.

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===== Duck =====

  * 200 C, 400 F, Gas Mark 6
  * Cook for 20 minutes per 500g plus 20 minutes
  * Duck contains more fat than chicken. Prick the skin with a fork to allow the fat to drain into the tray.
  * Rest for 10 minutes before carving.
  * Ensure that the meat is properly cooked, and the juices run clear when pierced with a fork or skewer.
  * If you are adding stuffing, add its weight to the ducks before calculating the cooking time.