Christmas Q & A’s...

What temperature should my oven be and how long should I cook my roast beef or lamb?

Remember to weigh your joint before calculating your preferred cooking time.

For beef oven roast at Gas mark 4-5,180-190°C, 325-350°F

• Rare: 20 minutes per 450g (1lb) plus 20 minutes (internal temperature of 60°C)
• Medium: 25 minutes per 450g (1lb) plus 25 minutes (internal temperature of 70°C)
• Well done: 30 minutes per 450g (1lb) plus 30 minutes (internal temperature of 80°C)

For lamb oven roast at Gas mark 4-5, 180-190°C, 325-350°F

• Medium: 25 minutes per 450g (1lb) plus 25 minutes (internal temperature of 70-75°C)
• Well done: 30 minutes per 450g (1lb) plus 30 minutes (internal temperature of 75-80°C)

How do I tell when my meat is done?

If possible invest in a meat thermometer, as this is the only way to check the inner meat temperature. There are two kinds of thermometer available - one you insert at the thickest point of the joint at the beginning of cooking. The other you insert after cooking and this will give you an instant digital reading.

How do I get really crispy roast potatoes?

Simply par-boil, drain, return to the saucepan and shake vigorously to create a rough texture to the potatoes. Heat some oil in the roasting tin for 5-10 minutes and carefully add the potatoes coating them in the oil and roast until crispy on the outside and soft and fluffy on the inside.

How do I get everything ready at the same time?

Planning is the key. Write a time plan a week before Christmas Day and include all the dishes on your menu and all the jobs you have to do like laying the table. Enlist other family members to help out too (you can always reward them with a bag of chocolate coins). Start with the dishes that take the longest first. Peel any vegetables on Christmas Eve and store in the refrigerator until required. Finally, don't forget that your microwave can come in handy too!

Do I need to baste when roasting beef or lamb?

Yes, basting your joint with the meat juices will add flavour and keep the joint moist and succulent.

Is it better to use an electric carver or a carving knife and how do I carve my joint?

The most important thing is to use whatever you feel most comfortable with. For a step-by-step guide to carving visit our carving tips page.

Should I put water in the roasting tin?

Water is not required, but with larger joints invest in a roasting rack. Place the rack inside the roasting tin and then the joint on the rack. During cooking the meat juices run down, basting the joint naturally. If a roasting rack is not available place a selection of root vegetables and roughly chopped onions in the base of the roasting tin and position the joint on top. This reduces direct contact between the joint and the roasting tin and prevents burning.

Do I need to season before cooking? What should I use for a traditional flavour?

Always season your joint with salt and freshly milled black pepper before roasting. For more inspiring seasonings and flavoured butter recipes visit www.beefyandlamby.co.uk/recipes

Do I need to let the meat rest after cooking it? If so, how long for?

Allowing your joint to rest is an essential part of successful roasting. This allows the meat juices to distribute evenly and the meat fibres to relax. This makes the joint moist and easy to carve. When you remove the joint from the oven, Allow the joint to rest for 5-10 mins covering it loosely in foil to keep it warm.

How much meat do I need per person?

For a boneless joint allow 100-175g (4-6oz) meat per person and for bone-in joints allow 225-350g (8-12oz) meat per person.

Which cuts should I use for a traditional roast beef dinner?

Depending on your budget, choose from a selection of topside and sirloin joints, boneless rib, rib of beef and for smaller households mini roasting joints.

What can I do with leftover roasts?

Apart from eating your leftover roasts with good crusty bread and your favourite chutney, you can also mince them and then use in a cottage or shepherd's pie, or a base for a Bolognese sauce that works well in lasagne and spaghetti Bolognese or as a jacket potato filling.

How do I make really rich gravy?

The secret is to use the delicious meat juices that develop during roasting. Whilst your joint is resting prepare your gravy. Place the roasting tin over a medium heat and discard any excess fat. Add about a tablespoon of plain flour and stir well with a wooden spoon or whisk. Remember to cook the flour for 1-2 minutes. Add good quality lamb or beef stock (homemade, if you want) and a splash of rich red wine or sherry, bring to the boil, stirring continuously until the gravy begins to thicken. Season, strain and use as required. Don't forget to add any rich meat juices to your gravy that develop on your plate or platter while your meat is resting.