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Brown Cow Organics Perridge Farm, Pilton, Shepton Mallet, Somerset, BA4 4EW, United Kingdom.



Roasting your organic beef

Ensure you remove your beef joint from the fridge and bring to room temperature before cooking.

Stage 1
The Sizzle
Pre-heat oven to 220 degrees (gas mark 8)
Heat a small amount of oil or fat in the cooking pan on the hob and seal the meat on all sides
Now place the pan in the oven with the meat fat side up

Joints up to 2kg Cook at 220 degrees for 20 minutes

Joints over 2kg Cook at 200 degrees for 30 minutes

Stage 2
The Cooking
(Omit this stage for Strip Loin & Fillet)
Reduce heat to 160 degrees (gas mark 3)
Rare 10 minutes per 500g
Medium 15 minutes per 500g
Well Done 20 minutes per 500g

Baste the meat every 30 minutes

Stage 3

The very important Resting!

Stand for 30 minutes at warm room temperature

Roasting your Turkey

If stuffing your turkey, remember to add the stuffing weight to the turkey overall weight for accurate cooking time using the stuffed times below.
Place turkey breast side down for full cooking time, turn over and cook for further 30 minutes breast side up.
Approximate cooking times at 160 degrees (gas mark 3)

Weight Stuffed
3-4 kg - 3 Hours
4-5 kg - 3 ½ Hours
5-6 kg - 3 ¾ Hours
6-7 kg - 4 Hours
8-9 kg - 4 ½ Hours

Weight Unstuffed

3-4 kg - 2 ½ Hours
4-5 kg - 3 Hours
5-6 kg - 3 ¼ Hours
6-7 kg - 3 ½ Hours
8-9 kg - 4 Hours

Once cooked allow the bird to rest for 30 to 60 minutes before carving 

Roasting your Goose

Preheat oven to 200c/gas 6

Cook for 33 minutes per kg/15 minutes per llb

First find the fat gland (under the wing) and prick it with a fork. 

Prick the breast & rub all over with salt and pepper.

Fill the cavity with fruit, veg, herbs of your choice.

Spread fat on the legs; or pour melted fat over. (Use any fat; goose, butter, olive oil).

Put the goose on a rack in a roasting tin & cover just the legs with foil to stop burning.

After an hour pour off some of the fat & save for your potatoes.

Once cooked allow the bird to rest for 30 to 60 minutes before carving - just enough time to cook those spuds!

Cooking your Gammon

The night before
Soak gammon in water overnight.

Next day - Cooking
Throw water away and replace with fresh water & seasonings of your choice.

Bring pot to boil & simmer gently for 2.5 hours (2kg) or 3.5 kilos (4kg).

After 1 hour taste water, if too salty, replace with fresh boiling water.

30 Minutes before end of simmering time, turn oven on at 180 degrees/gas 4

Remove gammon from pot and leave to cool a little.

Carefully cut away the skin leaving a smooth even layer of fat. Place gammon in large roasting tin. Score fat with sharp knife point in a diamond pattern (don’t cut to the meat.)

Spread fat with a glaze in even layer & stud with cloves.

Put gammon in preheated oven for 1.5 hours or till glaze has golden brown bubbling crust