A Guide to Roasting Your Meat This Christmas

A Guide to Roasting Your Meat This Christmas

Here I have put together a little chart, helping you to get your meat spot on this Christmas. You have already brought the the best quality meat so you are half way there. 

Firstly a couple of really important key things to ensure your meat is so tasty, juicy and tender.

  • Take your meat out of the fridge an hour or two before cooking.
  • Turn on your oven to temperature before adding meat.
  • And what ever you do, do not skip this bit - always rest your meat once cooked.

I know all ovens are different and if you will be cooking other bits and bobs at the same time as your meat, this may change your cooking times, making this more of a guide.

I am going to start with our Grass Fed Dexter Beef. Firstly I wanted to say, which ever joint it is you will be cooking. Dexter Beef takes no cooking at all. They are small joints which will take really no more than an hour if your joint is around the kilo mark.

So lets start with the Beef Forerib - 2 bone 1kg

Oven at 180C/350F/GAS 4 Cooking time 1 hour with at least 20 minutes resting. 

The meat will range from well done on either end, to medium-well and medium-rare as you reach the centre. If you prefer your meat a little more well done I would add another 20 minutes on to the cooking time and don't forget to rest.

Beef Topside - 1 - 1.5 kg

Oven 240C/475F/GAS 9 or full whack! Pop your meat in the oven at full whack for 15 minutes, this will give the wonderful layer of fat on top of the joint a lovely crispiness and seal the joint. Once the 15 mins is up, turn down your over to 180C/350F/GAS 4 for another 45 minutes. This again will be well done on either end of the joint, to medium-well and medium - rare as you reach the centre. You can add more time if you prefer you meat well done. No more than 20 minutes I would say. Rest for 30 minutes.

Beef Sirloin 1 - 1.5kg

Oven on full whack as above.

Sear your meat on all sides in a medium to high pan.

Add the sirloin to the oven and immediately reduce the heat to 180C/350F/GAS 4 cook for 45 - 50 minutes and rest for 20 - 30 minutes.


Loin 1 - 1.5kg

Oven on full whack. This will make that all important crackling! Add the joint to the oven and cook on full whack for 30 minutes. Reduce the heat to 180C/350F/GAS 4 for 45 mins - 1 hour, resting time 30 minutes. This will leave you meat all juicy inside. For the all important crackling all of the skin is scoured allowing you to rub with a little sea salt before roasting, it is an absolute must!

Pork Belly 1 - 1.5kg

A pork belly is best cooked long and slow. Your oven needs to be at 180C/350F/GAS4. The pork added to the oven and left for 2 hours to 2 hours and 30 mins. These are may favourite cuts of meat. The meat tastes farm more superior for me when cooked long and slow and the juiciness is incredible. Rest for 30 minutes. And dont forget to salt the skin, you will get the best crackling.

Shoulder 1 - 1.5kg 

The shoulder is another long and slow joint of meat. It is a great joint for the slow cooker too. If using a slow cooker I would chop and onion and a couple of apples, add to the slow cooker and then place the pork on top. I would add enough water to cover the meat, but not the skin and cook on low for 8 hours. This is great for roast pork sandwiches. If cooking in the oven I would heat your oven to whack add the pork and cook for 30 minutes and then reduce the heat to 170C/325F/GAS 3 for 1 hour 30 mins, rest for 30 minutes. The crackling may not be as good on these joints, but get the salt in skin to give it a try. I cook the leg joint in a similar way also.


Shoulder 1 kg

Cook long and slow again I would use a slow cooker for this joint or if roasting I would add it to the oven at 180C/350F/GAS 4 for 2 hours, rest for 30 minutes. These wonderful cuts of meat are no more delicious than your more expensive cuts of meat, if anything I would say they are better. BBC Food have some amazing recipes for hogget shoulder and so does Jamie Oliver.

Leg 1kg

Oven at 220C/425F/GAS 7 roasted for 45 minutes, resting time 30 minutes. This will leave the hogget blushing and very tender. If you prefer your meat well done add on another 10 - 15 minutes.

And don't forget to season all of you meat with a good sprinkling of salt and pepper and as I mentioned before, BBC Food have some great recipes for each cut of meat.

I hope my little guide will help you out this Christmas and don't forget this is only a guide you guys know your ovens, you will ned to rely on your instincts too.

Have a great Christmas and we hope all of your meat is tasty and tender.

Charlotte x