With Easter just around the corner, home cooks across the country are getting prepped for the ultimate roast dinner.
According to Google Trends, searches for “meat roasting times” increased by 5,000% in the past 30 days, while “how to make gravy from meat juices” has seen a huge 2,550% increase in the past day alone.
To help ensure every roast is cooked to perfection, experts from online butchers Campbells Meat share expert guidance on achieving succulent, juicy meat every time.
The perfect roasting guide for every cut
Whether you’re preparing a traditional Easter lamb, a classic beef joint, or a succulent roast chicken, precise cooking times and techniques are essential.
- Lamb: Cook at 180°C (fan) for 25 minutes per 500g plus an extra 20 minutes for medium doneness.
- Beef: The general cooking time for roast beef is 30 minutes per 500g, then another 30 minutes at 180°C/160°C for a fan oven/Gas Mark 4. This is for medium-rare. After removing from the oven and before serving, one crucial stage is resting your roast beef. The resting time will depend on the size of the roast, with 10 minutes for a small roasting joint or up to 30 minutes for a larger cut of beef.
- Pork: For crispy crackling, start at 240°C for 20 minutes, then reduce to 180°C and cook for 25 minutes per 500g.
- Chicken: Roast at 180°C for 20 minutes per 500g, ensuring the juices run clear when pierced.
Top butcher’s tips for juicy, tender meat
- Let the meat come to room temperature before roasting – Experts advise taking meat out of the fridge 30-60 minutes before cooking to ensure more even cooking and prevent toughness.
- Rest your roast – Experts recommend allowing at least 20 minutes of resting time after cooking to let the juices redistribute. Resting ensures your meat remains juicy and tender rather than losing moisture when sliced too soon. For larger cuts, resting up to 30 minutes is ideal.
- Use a meat thermometer – For ultimate accuracy, aim for 60°C for medium-rare beef, 70°C for poultry, 75°C for pork and 74°C for chicken. This prevents undercooking while ensuring the meat stays moist.
- Baste for extra flavour – Regularly spooning juices over the meat throughout the roasting process enhances moisture and taste. Experts suggest basting every 20-30 minutes to help build up a rich flavour and golden-brown crust
- Season generously – Seasoning can make or break a recipe. Experts say under or over seasoning can lead to bland or overly strong dishes. The key is to find the right balance to enhance the natural flavours of the meat. Rubbing meat with salt, pepper, and herbs before cooking enhances its flavour and forms a delicious crust. For beef and lamb, garlic and rosemary are classic additions, while pork benefits from fennel and sage.
Making the ultimate gravy from meat juices
Experts recommend starting with the juices from your roasting pan, if there’s a lot of fat, skim some off but leave a bit for flavour. Stir in a tablespoon of plain flour and cook for a minute or two to form a roux. Gradually add your stock (beef, chicken, or vegetable, depending on your meat) while stirring, then bring it to a boil and let it simmer until it reaches your desired consistency. Finally, season to taste with salt, pepper, and a splash of red wine or Worcestershire sauce for added depth.
As Easter approaches, now’s the time to perfect your roasting technique. Whether you’re a seasoned cook or a first-time host, following these expert tips will ensure your feast is the highlight of the holiday table.
For more expert advice and high-quality cuts, visit Campbells Meat.
About Campbells Meat
Campbells Meat is the leading supplier of meat, fish and deli products in Scotland. Delivering fresh produce to your door. We sell a wide range of produce from beef and pork, to salmon and cooked meats, with a subscription box available too.
The Campbells’ story started over 100 years ago when a young Thomas Campbell took up his craft as a butcher in 1910. Over a century later, and his legacy still lives on in the Campbells name. It’s his passion for Scottish produce that has been passed on from father to son and brother to brother. And while we’ve grown as a business, our dedication to quality, freshness and craftsmanship is still what gets us up in the morning.
At Campbells, we bring more than just great quality, fresh ingredients – we bring four generations of knowledge and passion. And with more than a century of craft under our apron strings, we’re proud to say we’re more than just master butchers, we are Masters of Taste.
We champion the traditional skills of butchery wherein we hand cut our meat on a daily basis and not as a production line. We can provide traceability information for all our meat which means that you can be assured of quality produce and welfare standards are maintained every time you place your order.
