Our Ginger Pig butchers are always being asked about cooking times for meat.  It is not an exact science, dependent on the age and texture of the meat and how much fat it has,  whether or not there is a marinade, the accuracy of your oven, and, of course, personal preference.  The times below are a guide which we hope you will find helpful.  

When you are cooking a joint of meat, you should always ensure that the oven has reached the required temperature before you put the joint in and always factor into  your timings at least 20 mins for the meat to rest after it has come out of the oven before you begin carving.

For pink lamb (not suitable for older lamb or mutton), allow 20 mins per kilo
For medium lamb (not suitable for mutton) allow 25-30 mins per kilo
For well done lamb and mutton, allow 40 mins per kilo