Nigella’s cooking advice has always been very practical for home cooks. Here are her secrets to handling meat, from her website
A 1 and three quarter kg chicken will take an hour and 15 minutes to roast in a 200°C oven.
Lamb needs 20 minutes per 500g at 200°C to make it pink but not rare. If you want your lamb better cooked, add another 20 minutes onto the overall cooking time.
Rare beef needs 15 minutes per 500g at 220°C. Add 5 minutes per 500g for medium, 10 minutes per 500g for well-done.
Pork needs 30 minutes per 500g at 200°C.
When boiling ham I reckon on 25 minutes per 500g plus 25 minutes for the pot.
Always let meat rest for at least 15 minutes when it comes out of the oven as the meat will be juicier and easier to carve.
The above timings are based on meat being at room temperature before it goes into the oven.
Originally posted on April 13, 2011 @ 9:08 pm