These are guidelines to help you achieve the best results when cooking your meat, but please bear in mind that roasting times may vary somewhat depending on your oven.
Cook top quality joints at 425°F ( gas mark 7 ) for 15-20 minutes per lb. plus 15-20 minutes depending on degree of rareness required. For less quality joints cook at 375°F ( gas mark 5 ) for 25 minutes per lb. ( boned and rolled 30 minutes ).
Cheaper roasting cuts are best cooked at 325-350°F ( gas 3-4 ) for 40 minutes per lb.
Roast for 30 minutes at 425°F ( Gas Mark 7 ), then reduce the oven temperature to 320°F ( Gas Mark 3 ) and continue to roast the joint for 23 minutes per pound.
Remove the joint from the oven and check that juices run clear. Rest for 20-30 minutes before carving.
Cook at 425°F ( gas mark 7 ) for 25 minutes per lb. plus 25 minutes. Baste or cover with bacon rashers.
Cook for 30 minutes per lb plus 30 minutes. Cook in a paste of flour and water at 450°F ( gas mark 8 ) for 10 minutes, then reduce to 350°F ( gas mark 5 ) for the remainder of the time.
Cook for 25-30 minutes per lb. starting at 375°F ( gas mark 5 ) for 1/2 hour and reduce to 325°F ( gas mark 3 ) for the remainder of the time.
Chicken and Capon
Cook at 375°F for 20 minutes per lb. plus 20 minutes. vary times slightly depending on ratio of bone and tightness of trussing.
Cook at 400°F ( gas mark 6 ) for 15 minutes per lb. plus 15 minutes. Baste once. Cover bird with a double thickness of greaseproof paper. Remove the paper if necessary near the end of cooking to allow the skin to brown.
Start at 450°F ( gas mark 8 ) for the first 10 minutes. reduce to 400°F ( gas mark 6 ) for the rest of cooking time.
Young pheasants take 30-40 minutes, older birds will require 40-60 minutes.
Use a double tin or baste frequently.
It is advisable not to roast older birds, opt instead to casserole them, or incorporate them into a hearty stew.