I know I've asked this before, but I don't do it that often ....

[carla]

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I would say it would take about 90 minutes and put it in at 4:45.

Oh but aren't you supposed to rest it for a bit after it has cooked? In that case, put it in at 4:30 and take it out at 6:00.

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Oh not sure. Doesn't it come with a temperature recommendation?

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OK Delia Smith on this subject says this:

Start with 20 minutes at 245 C (my oven doesn't go that high!) and then turn it down to 190 C and cook for 15 minutes per pound plus 30 minutes extra for well done.

bet you wish you hadn't been answered by me now!

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Well, as long as it is "Mumsnet" and not "lonelymum"! A lot does depend on your oven of course. Some are definitely hotter than others. I think the thing to do if you want it really well done is to give it plenty of time and remember you can take it out and leave it to rest for up to half an hour if it is unexpectedly done before you want it.

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Well again referring to Delia, she says it will "firm up the texture, making it easier to carve" and will also allow you to up the oven temp so you can cook the potatoes and the Yorkshire puddings! I hope you are very organised!

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Resting meat is actually really important. When you cook a joint of meat, the meat tightens up, all the juices are forced out of the joint and pool at the bottom, and the rest of the joint becomes dry. When you rest the meat it relaxes, opens up, and the juices flow back into the rest of the joint. It makes it far easier to carve, and also makes it a lot more moist and taste better.

Says the vegetarian who never touches the stuff but cooks loads of it ...

i would say an hour and half or an hour and 3/4 before you want it

BTW whats pounds and onzes got to do with it?

Its all in grams!

I suspect that the pounds and ounces bit is because Carla knows the method for pounds and ounces but doesn't know how it translates to grammes.

Makes sense to an old bird like me, who also understands pounds and ounces but has to look at all the conversion charts in the world before she can work out how to cook a joint that's been weighed in metric, and whose scales are broken.

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