Cooking Tips


Roast Beef

Roast Lamb                 Roast Turkey

Roast Goose                             Roast Duck 

Honey Glazed Ham

For more tips and recipe's you can visit the MLC's website.


Roast Beef:
Choose either Topside, Rib or Sirloin.
Allowing approx 8oz per person.  (14oz if on the Bone.)
(More for the larger appetite and leftovers.)

Preheat oven to 180 degrees.

Rare:           15-20 min per lb (450g) + 20 min.
Medium:      20-25 min per lb (450g) + 25 min.
Well Done:  25-30 min per lb (450g) + 30 min.                                                                                                           

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Roast Lamb:
Choose either Leg or Shoulder. 
Allowing approx. 8oz per person. 
(More for the larger appetite and leftovers.)

Preheat oven to 180 degrees.
25-30 min per lb (450g) + 25-30 min.
B/less Lamb will cook slightly slower than Lamb on the Bone.                                                                            

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Roast Turkey:
Allowing a 12lb Oven Ready Bird for 12 average portions.

Cover flesh with soft butter, cook breast side downwards for first half of cooking time then turn.

Preheat oven 220 degrees / Gas Mark 7. 

Cook for one hour, reduce temperature to 190 degrees / Gas Mark 5.
Allow 15 min per lb plus 15 min. (Up to a 12lb bird.)
For birds over 12lb allow an extra 12 min per lb.

Check if cooked by inserting a knife where leg joins body - juice must be colourless, not pink.                    

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Roast Goose:
Allowing nearly 2lb per person; Goose has less meat than Turkey. (Similar to duck in this respect.)

Dry the bird well and stand on a rack (Trivet) in the raosting tin.
Pricking the skin every 30 min or so, will allow surplus fat to 'spurt' out.
This will also allow the skin to crisp.

Preheat oven to 220 degrees / Gas Mark 7.

Cook for one hour, reduce temperature to 190 degrees / Gas Mark 5.
Allow 20 min per lb (450g) plus 20 minutes.

Check if cooked by inserting a knife where leg joins body - juice must be colourless, not pink.                   

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Roast Duck:
A small duck serves 2, a large duck serves four.

Dry the bird well and stand on a rack (Trivet) in the raosting tin.
Pricking the skin every 30 min or so, will allow surplus fat to 'spurt' out.
This will also allow the skin to crisp.

Preheat oven to 220 degrees / Gas Mark 7.

Cook for one hour, reduce temperature to 190 degrees / Gas Mark 5.
Allow 20 min per lb (450g) plus 20 min.

Check if cooked by inserting a knife where leg joins body - juice must be colourless, not pink.                   

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Honey Glazed Ham:
If boned allow 150-230g per person
If on-the-bone allow 250-300g per person
(Adjust sizes accordingly to allow for 'left-overs', etc)

Smother the joint in a thin coating of mustard.
Make shallow cuts in a diamond pattern in the fat.
Cover in 'runny' honey.
Place cloves on the crosses of the diamonds cut into fat.
Sprinkle with Soft Brown Sugar.

Roast for approximately 25-30 min until golden,
or until desired colour.

This Recipe is for a joint of cooked ham. For a gammon joint to be cooked when ready to eat -
simply take out of the oven 30 min prior to gammon cooking time                                                                    

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