Using your oven accurately is sometimes difficult, depending on warm up speed, power, the type of meat and the way the recipe is written etc… In fact there are a few rules of thumb to consider when measuring the cooking time of meat in the oven:
For a chicken of 2 lbs to 3 lbs (1 kg – 1.5 kg), allow 15 to 20 minutes per 300g, so aim for 1 hour on average.
For red meat:
Allow 15 min per 500g.
For the lamb leg, allow about 20 minutes per 500g.
- Cooking times are also calculated according to the quality and thus the tenderness of the piece.
- Never prick the meat before cooking so it retains its juices and flavor.