If cooking beef off the bone, 1kg will serve four and 1.5kg will serve about six, so 200-300g per person. Calculate your cooking time for medium-rare with 20 minutes per 500g or for medium use 25 minutes per 500g.
Season and oil generously. Brown in a 220°C/Gas 7 oven for 20 mins, then turn down to 160°C/Gas 3 and add a little water to the pan. Cook for 20 mins per 500g (add/subtract 15 mins for well done/rare). Wrap in foil and leave somewhere warm to rest for at least 15 mins before carving.
Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked. Once cooked, let the roast rest for 10 minutes before slicing.
Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes.
Cook for 25 mins per 500g (add/subtract 15 mins for well done/rare). Rest for 15 mins under foil and add any juices to the gravy.
Calculate your cooking time for medium-rare with 20 minutes per 500g or for medium use 25 minutes per 500g. For beef on or off the bone, cook it at 240C/220C fan/gas 9 for 20 minutes, then turn down to 180C/160C fan/gas 4 (not forgetting to take this 20 minutes off the timing you have just calculated).
To roast a whole joint preheat the oven to 180°C/160° fan/gas 4 and weigh the joint (with any stuffing, if using) in order to calculate the cooking time. Place in the centre of the oven; Rare – cook for 20 minutes per 450g plus 20 minutes. Medium – cook for 25 minutes per 450g plus 25 minutes.
As above, 1kg will feed 2-4 people for one meal and 2.5kg will feed 6-8. Silverside of beef, salted and home cured with juniper, bay and peppercorns ready for you to simmer in your kitchen then chill, rolling some cracked black pepper on the outside.
Preheat the oven to 250 degrees celsius. Brush beef with oil and season well with sea salt flakes and freshly ground pepper. Place beef in a roasting pan and place in the oven 15 mins to roast. Reduce the oven temperature to 200 degrees celsius and roast for a further 25-30 minutes per 500g for medium.
As each meat item is individual, there is no definite answer to this question, but on average 1kg of meat serves approximately 4 people, depending on the adult to children ratio. This is only a guideline and we recommend that you overestimate, rather than underestimate, as you may end up not having enough.
As a rule, the roasting formula is 20 minutes per 450g plus an extra 20 minutes, which means a typical 1.5kg chicken will be perfectly roasted after 1 hour and 20 minutes at 200°C, 180°C fan, Gas Mark 6.
Brown at 375°F, then lower the heat to 225°F: Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The roast should take somewhere from 1 1/2 to 2 1/2 hours more to cook.
An example of this is the tenderloin or, otherwise known as the eye fillet. This cut should be placed in the oven on a very high heat (180 – 200 degrees C) for a short period of time to reduce meat shrinkage. The idea is to achieve a well – browned flavoured exterior and a rare to med – rare tender interior.
Regardless of the size of your roast, aim for cooking at 375 degrees F (190 degrees C), for 20 minutes per pound. After resting for 15 to 20 minutes your roast should reach its final internal temperature, which could be 5 to 15 degrees higher than when removed from the oven.
We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast.
180°C is about the temperature where carbonization begins, and the formation of flavorful 'fond' (caramelization) occurs. Below that temperature you are baking, and above that roasting.
When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.
Medium rare 60–65°C. Medium 65–70°C. Medium well done 70°C. Well done 75°C.
Another favourite throwaway 'fact' is that it takes 10kg of grain to produce 1kg of beef.