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

• 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.

• 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.

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

• 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.

• 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.

• 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.