This is a place-holder for a more complete version. I've had a lot of trouble finding the right roasting time. Since I use a meat thermometer, that's not the end of the world, but it makes it difficult to time things. See the discussions in my diary in 2011 and 2024 for more information. In addition, my original suggestion of 54° seems a little on the high side, so I'm currently aiming for 52°.

Preparation

Remove the meat from the refrigerator several hours before cooking and allow to reach room temperature. This will also reduce the cooking time. Set the fan oven temperature to 180°. Cook for 40 to 50 minutes per kilogram until the meat temperature reaches 52°. Leave to stand for at least 15 minutes, and up to 30, using the juices that collect for a Yorkshire pudding.

Data points

To help me derive a better formula for the cooking time, here are some results of past attempts:

				Final				time
Date		Weight		temperature		time		per kg
1 October 2011		1.27 kg		54°		66 minutes		52
24 March 2012		1.30 kg		52°		60 minutes		46
18 July 2013		1.35 kg		53°		65 minutes		48
24 May 2020		1.44 kg		53°		70 minutes		48		rib roast
3 February 2024		1.15 kg		53°		49 minutes		42		58° after 14 minutes