Degrees & Cooking Time
Bleu:
Describes meat that is very underdone. The surface is only being quickly browned.
Rare Au Bleu:
Meat cooked so that the inside of the meat is still red or pink. Au Bleu in France means: A method of cooking fish or shellfish by plunging them alive in boiling water or bouillon/ stock.
Underdone ( Medium Rare):
Cooked so that the centre of the meat is just cooked but pink.
Medium:
Brown on the outside, Pink on the inside but no blood visible.
Well done:
Cooked so that no traces of pinkness or blood exists in the outside or centre of the meat.
Approximate Cooking times for meat Roasting Are:
Beef:
30min per 1kg + 15 min per joint ( underdone)
Lamb:
40min per 1kg + 15min per joint (Cooked through)
Mutton:
40 min per 1kg +15min per joint ( cooked through)
Veal:
50min per 1kg +15 min per joint (cooked through)