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BEEF Roasting 
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A 2.5kg/51/2 lb joint of beef on the bone (or 1.5kg/3lb 5oz boned and rolled joint) will feed six people generously. Preheat the oven to 190C/375F/Gas 5. For an extra flavoursome roast sear the beef in a hot pan for about 10 minutes before roasting. Add an extra 10 minutes to the time if you don't sear. Roasting time guide lines are Rare: 11 minutes per 450g/1lb Medium: 14 minutes per 450g/1lb Well done: 16 minutes per 450g/1lb Baste the meat with the juices at least three times during cooking. When you decide the meat is cooked take out the meat and leave it to rest for at least 20 minutes. Thia will allow the joint to re-absorb the juices. Storing & Freezing Always store your meat in the coldest part of the fridge. ensure the fridge maintains a temperature below 4 degrees Celsius. Leave any meat that comes packaged in a cling-filmed tray in packaging until ready to use.Out of packaging leave the meat on a plate, loosely wrapped in greaseproof paper or foil. Always store raw meat away from cooked meats. Never let the meat or its juices come into contact with other foods in your fridge, particularly ready to eat foods. Beef will keep for up to five days in the fridge, depending on how fresh it is when you buy it. Mince and offal are best eaten within two days. Vacuum-packed meat will normally last even longer but check the use-by date to be sure. Quick freezing beef reduces the chance of damage to the texture or succulence of the meat. Use frozen beef within six months. defrost, loosely, wrapped, in the fridge allowing five hours per 450g(1lb). If you have cooked beef for eating later, cool as quick as possible (ideally within one to two hours), cover and refrigerate and eat within two days. Do not place hot into fridge, which would risk raising the temperature of other foods that need to be kept cold.
PORK
Roasting 
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Loin, Leg and shoulder are the best joints for roasting. Cook for 25 mins per 450g(1lb). Oven temp Gas 4-5, 180C or 350F Medium 30 mins per 450g + 30 mins Well done 35 mins per 450g + 35 mins
Storing & Freezing Always store your meat in the coldest part of the fridge. ensure the fridge maintains a temperature below 4 degrees Celsius. Leave any meat that comes packaged in a cling-filmed tray in packaging until ready to use.Out of packaging leave the meat on a plate, loosely wrapped in greaseproof paper or foil. Always store raw meat away from cooked meats. Never let the meat or its juices come into contact with other foods in your fridge, particularly ready to eat foods. Pork will keep for three to five days in the fridge, depending on how fresh it is when you buy it. Mince and offal are best eaten on the day you buy it or within one or two days. Joints, chops and steak will keep for two to three days and large roasting joints up to five days.
LAMB Roasting 
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Leg of lamb is a favoured roasting joint being tender and having enough fat to keep the meat from drying out when cooking. Other joint for roasting are rack of lamb and the slightly less expensive joint of shoulder Recommended temperatures for lamb are Medium 70-75C Well done 75-80C Slow cooking Cannon of lamb,lamb shanks or Kleftico are full of flavour for this gentle style of cooking. Any cut can be used for braising or pot roasting .Stewed and braised lamb should be cooked gently in wine,stock,tomato juice or similar liquid until the meat is tender. Other Methods Chops of all kinds can be grilled, pan fried or barbecued in the summer. Leg or shoulder steaks are excellent cooked whole. Use diced leg or neck fillet fro kebabs or stir fry. Storing & Freezing Always store your meat in the coldest part of the fridge. ensure the fridge maintains a temperature below 4 degrees Celsius. Leave any meat that comes packaged in a cling-filmed tray in packaging until ready to use.Out of packaging leave the meat on a plate, loosely wrapped in greaseproof paper or foil. Always store raw meat away from cooked meats. Never let the meat or its juices come into contact with other foods in your fridge, particularly ready to eat foods. Lamb will keep for about three to five days in the fridge, depending on how fresh it is when you buy it. Mince, offal and small cuts are best eaten on the day you buy them or within one to two days. Joints,chops and steaks will keep for two to three days and large roasting joints up to five days. Leaner cuts last longer than fatty cuts because the fat goes rancid before the meat. Quick freezing lamb reduces the chance of damage to the texture or succulence of the meat. Use frozen beef within six months. defrost, loosely, wrapped, in the fridge allowing five hours per 450g(1lb).
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