Cooking Tips


Slow Roasting Top Rib

Place the joint in a roasting tray and add a splash of water. Cover with tin foil and roast at 130 degrees for approx 3-3.5 hours if between 1.5kg-2kg and 3.5-4 hours for 2 kilos or more.

Pheasant Bomb

Bring the phesant bomb to room temperature and pre-heat the oven to 170 degrees.  Season with a little salt ans pepper and roast for 50 minutes.  Leave to stand for 10 minutes before carving. 

Beef Wellington

Place the beef wellington on a sheet of baking paper and bring to room temperature.  Pre-heat the oven and baking tray to 200 degrees (180 fan, gas mark 4).  Brush the beef wellington with whisked egg and place onto the baking tray, then pop in the oven.  As a guide we recommend the following cooking times:  

Individual (feeds 1) approx 30 minutes or until golden

1kg (feeds 4-6) approx 45 minutes or until golden

1.5kg (feeds 6-8) approx 55 minutes or until golden

2kg (feeds 8-10) approx 65 minutes or until golden

Once cooked let the beef wellington rest for 5 minutes before serving.

 Whole Turkey

Set your oven to 190 degrees/170 fan/gas mark 5.  For accurate timing always weigh your turkey after it has been stuffed.  If it is very large you may want to use bathroom scales.

The latest advice from the Bristish Turkey Information Service is that if the turkey is over 4kg, calculate 20 minutes per kg plus 90 minutes.  If the bird is under 4kg, calculate 20 minutes per kg plus 70 minutes.

To test if its done, make sure the juices run clear when you pierce the thigh where it meets the body.  If not put it back in the oven for another 20 minutes and test again. *

*Instructions from

Boned & Rolled Turkey including cushions and bombs

Bring the joint up to room temperture.  Weigh the joint and calculate the cooking time, allowing 15 minutes per 450g, plus a further 20-30 minutes.  Pre heat the oven to 220 degrees/fan 200 /gas mark 7.

Put the turkey joint, skin side-up, into a raosting tin and pour around 450ml water or a mixture of white wine and chicken stock.  Spread softened butter over the skin and season well.  Cover the joint and tin completely with foiling, sealing it well under the rim of the tin, then roast for 20 minutes - this gets the heat right into the centre of the joint.

Lower the temperature to 200 degrees/ 180 fan/ gas mark 6 and cook for the remainder of the cooking time, uncovering the joint for the last 20 minutes to brown the skin. *

*Instructions taken from

Roast Leg of Lamb with Basil & Mint Pesto: see roasting joints on the lamb page.



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