Moran's Butchers and Delicatessan
Market Square | Ballina | Co. Mayo | Ireland
Phone: 096 22735
Fax: 096 77851
Email: shop@moranbutchers.ie
 
Moran's Butchers & Delicatessan

Meat roasts

ROASTING METHOD

Place joint uncovered on a trivet in a roasting tin so that the large cut surfaces are exposed and any fat is on the top so that it bases the joint automatically. There is no need to add extra fat to the joint.

For covered methods of roasting e.g. foil lidded casseroles, allow an extra 5 mins per 450g (1lb) in addition to the cooking time.

If using roasting bags, follow the manufacturer’s recommendations given on the pack.

For good pork crackling, score the rind well. Dry and brush the surface with oil and rub with a little salt.

It is also advisable not to baste the joint during cooking

COOKING TIMES

Cook in oven at gas mark 4-5 180°C, 350°F.

MORAN'S BEEF

Degrees of cooking Approx. time Approx internal temperature required
Rare 20mins per lb (450g) + 20mins 60°C(140°F)
Medium 25mins per lb (450g) + 25mins 70°C(160°F)
Well done 30mins per lb (450g) + 30mins 80°C(175°F)

MORAN'S PORK
Degrees of cooking Approx. time Approx internal temperature required
Medium
30mins per lb (450g) + 30mins 75 - 80°C(170 - 175°F)
Well done 35mins per lb (450g) + 35mins 80 - 85°C(175 - 180°F)



MORAN'S LAMB
Degrees of cooking Approx. time Approx internal temperature required
Medium 25mins per lb (450g) + 25mins 70 - 75°C(160°F)
Well Done 35mins per lb (450g) + 35mins 75 - 80°C(175°F)

Smaller joints weighing less than, 1.25kg (2 1/2lbs) may require 5 mins per 454g (1lb) extra cooking time. When roasting small cuts, e.g. chops cover and roast for 40 mins to 1 hour.

General Hints

Roasting

Preheat the oven to gas mark 4-5 180o C, 350 o F. For fan assisted ovens refer to manufacturer’s instructions regarding lowering the cooking temperature and preheating the oven. Weigh the joint in order to calculate cooking time using the times per 454g (1lb) given.

When roasting a stuffed joint weigh the joint with stuffing to calculate cooking time.

To double-check the degree of cooking the internal temperature of the meat can be taken towards the end of the cooking time. Using a meat thermometer, insert into the centre of the joint, or at the thickest point and allow a few seconds for the temperature to stabilise. (See internal temperature under cooking times)


Pot Roasting Method

Heat 15ml (1tbsp) oil in a large heavy based saucepan, add the joint and brown all sides. Add the vegetables and brown. Depending on the size of the pan used it may be necessary to take the joint out of the pan whilst, browning the vegetables.

Add the liquid, seasoning and herbs. Bring to the boil. Reduce heat and simmer for the calculated time OR remove joint and contents of pan and place in an ovenproof casserole dish. Cover and cook in a preheated oven gas mark 4-5 180°C, 350°F for the calculated time. For fan assisted ovens refer to manufacturer’s instructions regarding lowering the cooking temperature and preheating the oven.

General Hints for Pot Roasting

Approximately 150ml (¼ pt) liquid should be used. This could be stock, with wine, cider, ale etc.

Vegetables, herbs and seasonings add extra flavour. Root vegetables are ideal if cut if cut into large pieces. Potatoes will break down slightly and thicken the cooking liquid. It should not be necessary to remove the lid during cooking except to turn the joint.

Allow approximately 450g (1lb) 150 ml (¼ pt) liquid for 125kg (2lb) joint.

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