The Butchers Blade / Cooking notes
How to plan a Sunday roast
Choose the right joint, organise the oven and give the meat time to rest.
From preparation to plate
- Tell Lee how many people you are feeding and whether you want leftovers. Confirm the cut, weight and whether it is rolled or stuffed.
- Follow the product’s temperature and timing instructions. Preheat the oven and put the joint in a suitable roasting tin.
- Plan vegetables and potatoes around the joint’s oven requirements. Use a clean probe in the thickest part, away from bone, to check cooking rather than relying only on time.
- Rest the joint before carving. Use the resting time to finish vegetables and make gravy; carve across the grain.
Serving and pairing ideas
Roast potatoes, seasonal vegetables and gravy are a simple starting point. Choose a red wine for beef or lamb, or sparkling apple juice for an alcohol-free option.
Check before you serve
Rolled and stuffed joints must be cooked thoroughly even when made from beef or lamb. Ask Lee if you are unsure how your joint was prepared.
For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
Food Standards Agency cooking guidanceFor advice about your particular cut, call Lee on 01270 691283.