
Whether you prefer meat rare, medium or well done. 2. The size and shape of your joint. (a) A short thick joint requires a longer cooking period than a long thin joint. (b) A small joint under 1.5kg (3 lbs) takes longer per 450g (1 lb) cook in the time given for ‘minutes’ per 450g (1 lb) without the ‘minutes’ over added. (c) Boned/rolled and stuffed joints take longer to cook through than those with a bone. N.B. Remember to switch off the oven control after cooking is finished. If the door of th