Meat Roasting times

PORK = 45mins per 1 pound at 180oC, turn up to 220oC for extra 30 mins. Do not baste
BEEF = 25mins per 1 pound plus 30 mins. (Start at 220oC, turn down after 20mins to 160oC). Baste approximately 3 times during cooking
LAMB = 30 mins per 1 pound plus 30 mins at 180oC. Baste approximately 3 times during cooking
CHICKEN = Put pinch of salt over and rub into skin. Smear chicken with small amount of oil of butter. 20mins per 1 pound at 190oC then turn up to 220oC for extra 15mins.

Leave all meats for approx 30 mins before serving

POTATOES = Desiree, king edward are best varieties. Put a baking tray with 1/2cm of oil in the bottom (can use meat juices) into oven. Peal potatoes and chop to size. Parboil in saucepan for 10 mins  (depeding on size). Then drain in colander and fluff outsides. Put into baking tray and cover with the oil. Roast for 25 mins and then turn in the oil- making sure they are all coated. Roast for another 25 mins. Serve immediately