Spend over £50, before 17th April and we'll throw in some fresh veggies for FREE!

Locally reared Beef, Lamb & Pork from Eastwood Farm, Shenington, Banbury

Roasting Joints

Our animals roam freely at Eastwood Farm on the edge of the Cotswolds. The care and attention we give to rearing our animals result in you enjoying the fullest of flavours.

Our locally preferred butcher prepares our own home-reared beef, pork and lamb roasting joints. We also supply locally sourced free-range poultry.

From farm to fork, we take the greatest care to ensure it is not only better meat but also the very best meat delivery you will receive. Listed below are our usual cuts, but should you require something different please get in touch as we are able to supply any cut or size to suit your needs.

Order before Thursdays at 12 noon for the weekend and choose to collect or have it delivered to your door. Perfect timing for your delicious Sunday roast! See our meat roasting times below.

Meat and Poultry Roasting Information

Raw meat and poultry should always be cooked to a safe minimum internal temperature. Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Note: The information on this page does not include foods containing ground meat and poultry, including meatloaf and sausage. Check the safe minimum internal temperature chart for safe cooking temperatures and rest times for all meat and poultry, seafood, and other cooked foods.

Info from: https://www.foodsafety.gov/food-safety-charts/meat-poultry-charts

Meat Charts

Beef, Lamb, Pork and Veal Roasting Chart

Download Meat Roasting Chart as PDF

Minimum internal temperature = 145°F (63°C).

Allow to rest for at least 3 minutes.

TypeOven °F/°CTiming
Beef
Rib roast, bone-in
4 to 6 lbs.
325°F (163°C)23 to 25 min/lb.
Rib roast, boneless
4 to 6 lbs.
325°F (163°C)28 to 33 min/lb.
Round or rump roast
2 ½ to 4 lbs.
325°F (163°C)30 to 35 min/lb.
Tenderloin roast, whole
4 to 6 lbs.
425°F (218°C)45 to 60 minutes total
Lamb
Leg, bone-in
5 to 7 lbs.
7 to 9 lbs.
325°F (163°C)20 to 25 min/lb.
10 to 15 min/lb.
Leg, boneless, rolled
4 to 7 lbs.
325°F (163°C)25 to 30 min/lb.
Shoulder roast
3 to 4 lbs.
325°F (163°C)30 to 35 min/lb.
Fresh Pork
Loin roast, bone-in or boneless
2 to 5 lbs.
350°F (177°C)20 min/lb.
Crown roast
10 lbs.
350°F (177°C)12 min/lb.
Tenderloin
½ to 1 ½ lbs.
425°F (218°C) – 450°F (232°C)20 to 27 minutes total
Boston butt
3 to 6 lbs.
350°F (177°C)45 min./lb.
Ribs
2 to 4 lbs.
350°F (177°C)1 ½ to 2 hours (or until fork tender)
Veal
Rib roast
4 to 5 lbs.
325°F (163°C)25 to 27 min/lb.
Loin
3 to 4 lbs.
325°F (163°C)34 to 36 min/lb.

Ham Cooking Chart

Download Ham Cooking Chart as PDF

Set oven temperature to 325°F (163°C)
TypeWeightTiming

Smoked Ham, cook before eating

Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes.

Whole, bone-in10 to 14 lbs.18 to 20 min/lb.
Half, bone-in5 to 7 lbs.22 to 25 min/lb.
Shank or butt portion, bone-in3 to 4 lbs.35 to 40 min/lb.
Arm picnic shoulder, boneless5 to 8 lbs.30 to 35 min/lb.
Shoulder roll (butt), boneless2 to 4 lbs.35 to 40 min/lb.

Smoked Ham, cooked

Reheat cooked hams packaged in USDA-inspected plants to a minimum internal temperature of 140°F (60°C) and all others to 165°F (74°C).

Whole, bone in10 to 14 lbs.15 to 18 min/lb.
Half, bone in5 to 7 lbs.18 to 24 min/lb.
Arm picnic shoulder, boneless5 to 8 lbs.25 to 30 min/lb.
Canned ham, boneless3 to 10 lbs.15 to 20 min/lb.
Vacuum packed, boneless6 to 12 lbs.10 to 15 min/lb.
Spiral cut, whole or half7 to 9 lbs.10 to 18 min/lb.

Fresh ham, uncooked

Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes.

Whole leg, bone in12 to 16 lbs.22 to 26 min/lb.
Whole leg, boneless10 to 14 lbs.24 to 28 min/lb.
Half, bone in5 to 8 lbs.35 to 40 min/lb.

Country ham

Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes.

Whole or half
  1. Soak 4 to 12 hours in refrigerator.
  2. Cover with water, then boil 20 to 25 minutes per pound.
  3. Drain the ham and cook at 400°F (204°C) for 15 minutes to brown.

Poultry Charts

Poultry Roasting Chart

The times shown below are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165°F (74°C) in the center of the stuffing.

Download Poultry Roasting Chart as PDF

Minimum internal temperature = 165°F (74°C)

Check the internal temperature in the innermost part of the thigh, innermost part of the wing, and thickest part of the breast.

TypeOven °F/°CTiming
Chicken, whole
3 to 4 lbs
5 to 7 lbs.
350°F (177°C)1 ¼ to 1 ½ hours
2 to 2 ¼ hours
Chicken, breast halves, bone-in
6 to 8 oz.
350°F (177°C)30 to 40 minutes
Chicken, breast halves, boneless
4 oz.
350°F (177°C)20 to 30 minutes
Capon, whole
4 to 8 lbs.
350°F (177°C)2 to 3 hours
Cornish hen, whole
18 to 24 oz.
350°F (177°C)50 to 60 minutes
Duck, whole (do not stuff)
4 to 6 lbs.
350°F (177°C)30 to 35 min/lb
Duck, legs or thighs325°F (163°C)1 ¼ to 1 ½ hours
Young goose, whole
8 to 12 lbs.
325°F (163°C)2 ½ to 3 hours
Young goose, pieces or cut up325°F (163°C)2 hours

Turkey Roasting Time by Size

Download Turkey Roasting Chart as PDF

Set oven temperature to 325°F (163°C).

Minimum internal temperature = 165°F (74°C)

Turkey SizeUnstuffedStuffed
4 to 6 lbs. (breast)1 ½ to 2 ¼ hoursNot usually applicable
6 to 8 lbs. (breast)2 ¼ to 3 ¼ hours3 to 3 ½ hours
8 to 12 lbs.2 ¾ to 3 hours3 to 3 ½ hours
12 to 14 lbs.3 to 3 ¾ hours3 ½ to 4 hours
14 to 18 lbs.3 ¾ to 4 ¼ hours4 to 4 ¼ hours
18 to 20 lbs.4 ¼ to 4 ½ hours4 ¼ to 4 ¾ hours
20 to 24 lbs.4 ½ to 5 hours4 ¾ to 5 ¼ hours

Turkey Thawing Time

Download Turkey Thawing Chart as PDF

To thaw in a refrigerator, allow about 24 hours for every 4 to 5 pounds.

For cold water thawing, allow about 30 minutes per pound. A turkey thawed in cold water should be cooked right after thawing.

Turkey SizeThaw in Refrigerator
(set to 40°F (4°C) or below)
Thaw in Cold Water
(change water every 30 minutes)
4 to 12 lbs.1 to 3 days2 to 6 hours
12 to 16 lbs.3 to 4 days6 to 8 hours
16 to 20 lbs.4 to 5 days8 to 10 hours
20 to 24 lbs.5 to 6 days10 to 12 hours
 

Perfect Roasting Times

The best way to check if your meat is cooked is by using a digital cooking thermometer to check the internal temperature.

Beef, lamb and venison
  • Preheat the oven to 180°C/Fan 160ºC/Gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. 
  • Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.
  • To pot roast, the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. 
  • Once the joint is cooked (whether roasted or pot roasted), allow it to stand for 10 minutes – this will make it easier to carve.
  • We recommend using a digital thermometer to test your meat.

Rare: 52ºC
Medium: 60ºC
Well done: 75C – 80ºC

Pork
  • Preheat your oven to 220ºC/Fan 200ºC/Gas mark 7
  • With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. With crackling joints this is essential for the first 30 minutes. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. Remember to reduce the temperature after 30 minutes to 180C/Gas 4/fan 160C for the remaining time. Leave the oven door open for a couple of minutes to help reduce the temperature quickly.
  • Do not cover pork crackling joints while they are cooking or you’ll be left with soggy crackling. There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some like to brush the crackling with a little extra oil once or twice.
  • We recommend using a digital thermometer to test your meat. 

For pork the internal temperature should be 75ºC – 80ºC.

Poultry (chicken, turkey, goose and duck)
  • Preheat oven to 200°C/Fan 180°C/ Gas mark 6.
  • To calculate the roasting time for a chicken, weigh the oven-ready bird (including stuffing, if using) and allow 20 minutes per 450g (1 lb) plus 20 minutes extra, in an oven 
  • It’s particularly important that poultry is cooked through. If using a digital thermometer always double-check the reading by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached. 
  • Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood return to the oven allow 10-15 mins then test again.

Delivery Info

  • Our minimum order via the website is £30 – however, If you live locally and are intending to COLLECT your order, we will accept orders of less than £30 please contact us via email or phone with your order.
  • Local Collection for any order amount is always available. Please choose ‘Local Collection’ at the checkout stage.
  • Orders which are delivered to locations over 10 miles away and with a total value of under £80 will incur £10 delivery charge.


    Once we have received your order we will be in touch by email to arrange collection or delivery times.

European Union General Data Protection Regulations

The EU GDPR is designed to help all of us have more control over our personal data, and how is it used.

Who does the information GDPR apply to?

Data subjects, being all visitors and users of any website who are members of the European Union, and therefore who submit personal data. Eastwood Farm is the data processor and data controller of this site. You can find out more about this law here.


Privacy Policy

Effective from 25th May, 2018

This Privacy Policy sets out how we use and protect information that you may provide when you use this website. Your privacy is protected and important to us. If you provide identifiable personal information it will only be used to help us fulfil our responsiblities related to your use of the site.

Eastwood Farm is the company who collects any personal data submitted through this site.

We may update this policy periodically, please check this page to ensure that you are in agreement with any changes.

What we Collect

Personal information, basically any data that can be used to identify or contact you is collected so we can service your requirements. This could include your name, business name, address details, email, telephone numbers, or information pertaining to to your use of this site. You may also at times be asked to leave a message about an enquiry. Websites also collect your IP address through the use of Cookies (find out more about cookies below).

If you opted-in to our mailing list, you may receive occasional emails on important updates or service information. You have the right to opt-out or and have any personal details removed at any time, please email karen@kcgraphics.co.uk

What We Do With The Information We Collect

Information is saved until the enquiry is dealt with, and then archived with the project. We also retain your contact details and information in the emails you have sent, but you can request to have your personal details deleted at any time.

We will not sell, distribute, or lease your personal information to third parties unless we have your express permission, or are required by law to do so. We may use your personal information to send you relevant information about our research or new content on the site.

Data Security

In our commitment to ensuring that your information is secure and to prevent unauthorised access or disclosure, we have suitable physical, electronic and managerial procedures in place to safeguard and secure the information we collect online.

  • Data is stored on a secure cloud-based server or on a secure, password protected computer with limited user access.
  • Sending information over the internet is generally not completely secure, and we can’t guarantee the security of your data while it’s in transit. Any data you send is at your own risk.
  • We have procedures including passwords, restricted access and other security features in place to keep your data secure once we receive it.
  • Eastwood Farm will NEVER pass on your personal data to third parties without first getting your explicit consent.

Controlling your personal information

You may choose to restrict the collection or use of your personal information in the following ways:
  • Whenever you are asked to fill in a form on the website, look for the box that you can click to indicate that you do not want the information to be used for direct marketing purposes
  • If you have previously opted-in to a mailing list, or provided other information, you can find out what information we hold, and ask us to remove or not to use any of it, by writing to, or emailing karen@kcgraphics.co.uk
  • You may request details of personal information which we hold about you.
  • If you believe that any information we are holding is incorrect or incomplete, please write to, or email us as soon as possible: We will promptly correct any information.

Google Analytics

User and Event Data Retention

User-level and event-level data associated with Google Analytics cookies is retained for 14 months and then automatically deleted.

IP Anonymization

We have implemented IP Anonymization, simply put, the last three digits of your IP address are set to zeros in memory shortly after being sent to the Analytics Collection Network. The full IP address is never written retained, or written to disk.


For poultry (chicken, turkey, goose and duck)
  • Preheat oven to 200°C/Fan 180°C/ Gas mark 6.
  • To calculate the roasting time for a chicken, weigh the oven-ready bird (including stuffing, if using) and allow 20 minutes per 450g (1 lb) plus 20 minutes extra, in an oven 
  • It’s particularly important that poultry is cooked through. If using a digital thermometer always double-check the reading by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven allow 10-15 mins then test again until the correct temperature is reached. 
  • Without a thermometer, the classic way to test is to push a spoon under the leg of the bird so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood return to the oven allow 10-15 mins then test again.
Pork
  • Preheat your oven to 220ºC/Fan 200ºC/Gas mark 7
  • With all large joints some cooks like to roast them for the first 20 minutes on a high heat to allow the heat to penetrate quickly. With crackling joints this is essential for the first 30 minutes. Good crackling forms when the fat beneath the rind melts and pushes up through the rind, basting it with fat and making it crisp. Remember to reduce the temperature after 30 minutes to 180C/Gas 4/fan 160C for the remaining time. Leave the oven door open for a couple of minutes to help reduce the temperature quickly.
  • Do not cover pork crackling joints while they are cooking or you’ll be left with soggy crackling. There’s no need to baste pork while it’s cooking as the fat should keep it moist, but some like to brush the crackling with a little extra oil once or twice.
  • We recommend using a digital thermometer to test your meat. 
For beef, lamb and venison
  • Preheat the oven to 180°C/Fan 160ºC/Gas mark 4 and adjust the shelves so that the meat will sit in the centre of the oven. 
  • Weigh the joint in order to calculate the cooking time. If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.
  • To pot roast, the meat is simmered slowly at a low temperature either in the oven or on the hob with liquid for up to 3 hours When cooking, ensure that the lid fits tightly to prevent the cooking liquid evaporating. 
  • Once the joint is cooked (whether roasted or pot roasted), allow it to stand for 10 minutes – this will make it easier to carve.
  • We recommend using a digital thermometer to test your meat.

Rare: 52ºC
Medium: 60ºC
Well done: 75C – 80ºC