222.Roasting meat : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Cooking times for tender joints:

  • Beef on the bone- 15 minutes per lb / 450g and 15 minutes extra.

  • Beef without a bone and for lamb or mutton - 20 minutes per lb / 450g and 20 minutes extra.

  • Pork or veal- 25 minutes per lb / 450g and 25 minutes extra.


  • Place the meat in a roasting tin on the middle shelf of a hot oven at gas mark 7, 425°F, 220°C.

  • After 20 minutes turn the heat down to moderately hot, gas mark 5, 375°F, 190°C.

  • Baste the joint with hot dripping at intervals or place an extra strip of fat over the joint while it is cooking unless the meat has its own layer of fat on top.

  • Stand the joint in a warm place for 10 to 15 minutes before serving.

Less tender meat

  • Less tender meat should be roasted at a lower temperature, gas mark 4, 350°F, 180°C.

  • Allow a total cooking time of 35 minutes per lb / 450g and 35 minutes extra.

Pot roasting

  • Ideal for less tender meat. Placed the meat in a saucepan with a tight fitting lid. Put sufficient dripping or lard with the meat and fry it, turning until it is browned all over.

  • Then put the lid in place and reduced the heat to simmer until cooked.

  • Allow a total cooking time of 45 minutes per lb / 450g.

Pressure cooking meat is quick and easy.