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Roasting, M&An Timb

A list of roasting times for various meats, including beef, lamb, pork, poultry, game, and organ meats.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 30 ingredients
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Why it works: Lamb and rabbit share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 51 recipes mention both. Both carry 2-pentylpyridine, which smells fat. The science ↓

The recipe

Ingredients

Directions

Roast the meats

  1. Roast a sirloin for 4 hours.

  2. Roast ribs for 4 hours.

  3. Roast collared ribs for 3.5 hours.

  4. Roast a haunch of venison for 3-4 hours.

  5. Roast a leg of mutton (8-10 pounds) for 2.5 hours.

  6. Roast a shoulder of mutton (8 pounds) for 2 hours.

  7. Roast a fillet of veal (10 pounds, stuffed) for 3 hours.

  8. Roast a brisket of veal (8 pounds) for 2 hours.

  9. Roast a loin of veal (8-9 pounds) for 2 hours.

  10. Roast a leg of lamb (6 pounds) for 1.5 hours.

  11. Roast a loin of lamb (3-4 pounds) for 1 hour and 15 minutes.

  12. Roast a leg of pork (8 pounds) for 2 hours and 45 minutes.

  13. Roast a loin of pork (6 pounds) for 2 hours.

Roast the poultry and game

  1. Roast a large goose for 1-1.5 hours.

  2. Roast a green goose for 50 minutes to 1 hour.

  3. Roast large ducks for 50 minutes.

  4. Roast hare for 1-1.5 hours.

  5. Roast turkey for 2.5-3.5 hours, depending on size.

  6. Roast leveret for 50 minutes.

  7. Roast large rabbits for 1 hour.

  8. Roast wild duck for 35 minutes.

  9. Roast large partridges for 35 minutes.

  10. Roast pigeons for 20-25 minutes.

  11. Roast chickens for 20-50 minutes, depending on size.

  12. Roast black cock for 1-1.25 hours.

  13. Roast pig for 1.25-2 hours, depending on size.

  14. Roast a large fowl for 65 minutes.

  15. Roast an ox-heart (stuffed) for 2.5 hours if large.

  16. Roast calf's heart for 1 hour.

  17. Roast grouse for 35 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lamb + rabbittop 1% of all pairs
    Aroma overlapstrong
    Mentioned together51 recipes

    Shared aroma: 2-pentylpyridine (fat).

  2. Pork + chickentop 1% of all pairs
    Aroma overlapstrong
    Mentioned together5,375 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Lamb + chickentop 2% of all pairs
    Aroma overlapstrong
    Mentioned together626 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Turkey + rabbittop 3% of all pairs
    Aroma overlapstrong
    Mentioned together57 recipes

    Shared aroma: 2-pentylpyridine (fat).

  5. Lamb + porktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together617 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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