Mixed Joints
SELECTION OF 5 DIFFERENT MEAT ROASTING JOINTS
Ingredients
BEEF TOPSIDE
BONELESS LAMB LEG
PORK LOIN
GAMMON
TURKEY BREAST
Cooking suggestions
Must thaw first
1. BEEF TOPSIDE
Lean, so don't blast it the whole time.
Take out 1 hour early, pat very dry, rub with salt, pepper, mustard powder and a little oil.
Sear all sides in a hot pan 2 min each, or start in a 240°C oven for 20 minutes to build crust.
Drop to 160°C fan. Roast 20 min per 500g + 20 min for medium-rare. For 1.2kg that's about 50–55 min after the sear.
Pull at 52°C for rare, 57–60°C for medium. It will rise 3–4°C while resting.
Rest uncovered on a board, loosely tented with foil, 25–30 min. Slice thinly across the grain.
Best for: classic roast beef with horseradish, or cold for sandwiches.
2. BONELESS LAMB LEG
You want pink and juicy, not grey.
Make slits, push in garlic slivers and rosemary. Rub with salt, pepper, olive oil, lemon zest.
200°C (180°C fan). No initial blast needed because it's smaller.
25 min per 500g + 15 min. So 1–1.2kg = 60–70 min.
Core 60–63°C for blushing pink, 68°C if you prefer well done.
Rest 20 min. The boneless roll will relax and stay moist.
Best for: mint sauce, roast potatoes. If you want pull-apart lamb instead, do 150°C fan for 2½–3 hours with a splash of stock, covered.
3. PORK LOIN
Two versions depending on skin.
If it has rind for crackling:
Score rind deeply, dry overnight in fridge if you can. Rub salt into cuts.
220°C fan 20 min for crackling, then 180°C fan for another 50–60 min.
No rind: skip the blast, just 180°C fan 70–80 min.
Pull at 63–65°C in the thickest part, rest 15 min and it will coast past 70°C which satisfies UK guidance while staying juicy. If you don't have a probe, cook until juices run clear.
Rub ideas: fennel seeds, garlic, thyme, or a mustard and apple glaze for the last 15 min.
4. GAMMON
Best is a two-stage cook – gentle simmer keeps it tender, roast finishes the glaze
Soak 2–4 hours if very salty, then drain.
Place in pot, cover with water, add bay, peppercorns, onion. Simmer gently (not boil) 35–45 min for 1.2kg.
Lift out, cut off skin leaving fat, score diamond pattern.
Glaze with honey-mustard or brown sugar and cloves. Roast 200°C fan 20–25 min until sticky.
Core should be 70°C+ throughout. Rest 15 min before slicing.
You can skip the simmer and roast low at 160°C fan for about 1h45 covered in foil, but the texture is firmer.
5. TURKEY BREAST
The danger is dryness.
Brine 2 hours if you have time: 50g salt + 30g sugar per litre water. Pat dry.
Lift skin, push softened butter mixed with herbs under it. Season outside.
Roast at 170°C fan, covered loosely with foil for first 30 min. Then uncover for colour.
35–40 min per kg = 45–55 min for 1.2kg. Pull at 72°C, it will hit 74°C while resting.
Rest covered 20 min – essential or all the juice runs out.
Best for: slice thick, serve with gravy, or chill for deli-style turkey.
Tips
Three habits that make all five better
Bring meat to room temperature 45–60 min before cooking
Use a digital probe – timings vary by shape more than weight
Rest longer than you think. A 1kg joint needs at least 15 min
Storage Instructions
STORE AT -18*C OR BELOW ONCE THAWED DO NOT REFREEZE
Weight / Portions
5 x 1kg min weight
