Turnbulls Meat Roasting Roast Beef User Guide

Turnbulls Meat Roasting Roast Beef

Product Information

The product is a guide to roasting meats, providing information on different cuts of meat, cooking times, and temperatures. It also includes tips and instructions for achieving the perfect roast.

Specifications

• Product Type: Roasting Guide
• Brand: Turnbull’s Northumbrian Food
• Website: www.turnbullsfood.co.uk

Product Usage Instructions

Choosing the Meat

Decide if you want red or white meat, how many people you would like to feed, and your budget. Cheaper cuts require longer cooking times at lower temperatures to tenderize. They offer great flavor and value if you have time for slow cooking. More expensive cuts cook quicker, can be served medium-rare, and are naturally more tender. These cuts are usually leaner, with fat on the outside.

Additional Fat for Lean Cuts
Some very lean cuts may require additional fat for basting. If you need extra fat for cooking, ask one of our butchery team members for assistance.

Probe Thermometer Temperature Guide
Use the cooking guide for approximate cooking times. Insert a probe thermometer into the center of the thickest part of the meat and check the temperature. Refer to the table below for the recommended temperatures:

done)
Lamb| 60-65 (rare), 65-70 (medium-rare), 75-80 (medium), 80-85 (well
done)
Pork| 65-70 (slightly pink), 70-75 (cooked through)
Poultry| 70-75 (cooked through)
Venison| 60-65 (rare), 65-70 (medium-rare), 75-80 (medium), 80-85 (well
done)

Roasting Guide for Different Meats

Refer to the following guide for roasting different types of meat:

• Beef: Sirloin, Rump & Rib: Cook according to the provided times based on weight. Topside: Cook according to the provided times based on weight.
• Lamb: Rack, Saddle, Leg (boneless or carvery), Shoulder: Cook according to the provided times based on weight. Rub the skin with a blend of salt, pepper, and herbs.
• Pork: Loin, Leg, Shoulder, Gammon: Cook according to the provided times based on weight. Ensure the skin is thoroughly dry and rub coarse salt into the scored skin to achieve crackling.
• Poultry: Chicken, Turkey Breast, Duck Breast: Cook according to the provided times based on weight. If cooking with skin on, open roast and rub the skin with olive oil.
• Game: Venison Haunch, Rabbit: Cook according to the provided times based on weight. Baste with a layer of bacon fat as these meats are very lean.

Roasting Rules

• Allow 200-250g of raw meat per person when ordering your joint.
• Remove the meat from the fridge about an hour before cooking, cover, and let it reach room temperature.
• Rest the cooked meat in a warm place for at least 30 minutes before serving. Cover with foil to allow the juices to be reabsorbed.

Checking Meat Doneness

The best way to check if your meat is ready is with a probe thermometer. Ask a member of our butchery team for more details.
Alternatively, check the color of the juices from the thickest part of the joint or in poultry at the breast bone and center of the thigh. Clear juices indicate fully cooked, pink is medium, and red means rare (underdone). Pork and poultry should always be fully cooked through.

Frequently Asked Questions (FAQ)

Q: Where can I find additional fat for basting?
A: If you need extra fat for cooking lean cuts, ask one of our butchery team members for assistance.

Q: How do I check if my meat is ready without a probe thermometer?
A: You can check the color of the juices from the thickest part of the joint or in poultry at the breast bone and center of the thigh. Clear juices indicate fully cooked, pink is medium, and red means rare (underdone). Pork and poultry should always be fully cooked through.

Q: Can I cook poultry without the skin?
A : Yes, you can cook poultry without the skin. In that case, open roast the meat and rub it with olive oil to keep it moist.

A Guide to RoastingRoasting

Decide if you want red or white meat, how many people you would like to feed and how much you want to spend.
Cheaper cuts generally take longer to cook at a lower temperature as they take longer to tenderise. They deliver great flavour and great value if you are prepared to take time over cooking them.
More expensive cuts usually cook quicker, these can be served more medium rare and are more tender by nature. These cuts also tend to be leaner, with fat to the outside rather than through the centre of the meat.
Some very lean cuts require additional fat for basting, ask one of our butchery team if you would like extra fat for cooking.

Our Butchers are Always
Happy to Help
PLEASE ASK for advice

Probe Thermometer Temperature Guide

Use the cooking guide for approx. cooking times. Insert your probe thermometer into the centre of the thickest part of your meat and check the temperature. The table below is a guide of temperatures required to cook meats to your preference:

Prepared by our expert Butchers to help you cook the perfect roast!

Turnbull’s Guide to Roasting

All of these joints require about 15 minutes to sear at the pre-heated temperature of 200°C/390°F/Gas 6 then reduce to the temperatures and timings below. (This is a guide only as ovens vary and we always recommend the use of a meat thermometer.

Beef (Per 450g/lb allow the shorter time for rare up to the longer time for well done)

Lamb (the skin is perfect for rubbing with a blend of salt,pepper and herbs)

Pork (to crackle: ensure the skin is thoroughly dry and rub coarse salt into the scored skin)

Poultry (if cooking with skin on, open roast and rub skin with olive oil)

minutes at 180°C/355°F/Gas 4

Game (very lean and is best basted with a layer of bacon fat)

The Roasting Rules…
Allow 200-250g of raw meat per person when ordering your joint.
Always remove your meat from the fridge about an hour before cooking, cover and leave on the side until it reaches room temperature.
Pre-heat your oven to 200°C / 390°F / Gas 6, this will sear your meat. Baste regularly by spooning over the fats and juices, this will prevent your joint from drying out.
Always rest your meat in a warm place for at least 30 minutes before serving, cover with foil and allow the juices to be Re-absorbed.

When is it ready?
The best way of checking if your meat is ready is with a probe thermometer, ask a member of our butchery team for details.
Alternatively check the colour of the juices from the thickest part of the joint or in poultry at the breast bone and centre of the thigh.
The juices are clear when fully cooked, pink when medium and red is always rare (underdone).
Pork and poultry should always be fully cooked through.

Turnbull’s Northumbrian Food Food Hall:
Willowburn Retail Park, Alnwick, NE66 2DJ Town Centre Shop:
33-35 Market Street, Alnwick, NE66 1SS
Tel.: 01665 602186
Email: info@turnbullsfood.co.uk

www.turnbullsfood.co.uk

Telephone: 01665 602186

References

• Turnbull's Northumbrian Food

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