Beef and mutton-
thin joints- 15 minutes per lb, plus 15 minutes.
thick joints- 20-25 minutes per lb, plus 20-25 minutes
Veal and pork
25-30 minutes per lb, plus 25-30 minutes
—
other meats/ sausages – 74c
Poultry – 74c
Minced beef/burgers – 72c
Beef & veal (whole cuts) – reaches 63c
Lamb – 63c
Pork/Ham – 63c
Fish – 63C