Special Cuts

Cooking times

Beef Joints:

rare- 15 min per lb/500g plus 15 min
medium- 20 min per lb/500g plus 20 min
well done- 25 min per lb/500g plus another 25 min.


rare- 15 to 20 minutes per lb/500g plus 15 minutes
medium- 25 minutes per lb/500g plus 20 minutes
well done- 30 minutes per lb/500g plus 30 minutes


medium- 25 minutes per lb/500g plus 25 minutes
well done- 30 minutes per lb/500g plus 30 minutes
(To check your pork is cooked, skewer the thickest part of the joint, the juices should run clear)

Note: 1lb = 450g and these times are based on a pre-heated, moderate oven temperature.

It can be useful to start with an oven pre-heated to 200’C and then turn it down after you have put your roast in. This adjusts for any drop in temperature that opening the oven up will cause.



  1. Pippa
    Oct 30, 2011 @ 16:47:34

    Many thanks for the rib-eys steak that you recommended – truly tender and delicious, one of the best I have had in a very long time! Best of Luck with the Go Local nomination, I will cetainly feedback how friendly and helpful you were, and how clean and well presented your shop is. Not forgetting ‘HighQuality merchandise at resonable prices’! Thanks again, Pippa


  2. Deb
    Apr 15, 2011 @ 17:44:05

    Wanted to ask if you are able to provide a cut of beef called ‘short rib’
    Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck. Generally they are served up in 2inch chunks.
    Love the shop and we are enjoying the high quality of your products.
    All the best


    • Norma
      Apr 17, 2011 @ 11:29:53

      Yes, we can! Just ask Zach next time you are in, or call the shop and order it in advance. We buy in whole animals and then cut them down ourselves, so we can do any cut you like.


  3. Ted
    Mar 19, 2011 @ 21:15:17

    Came to Robsons today as i’d heard the word.Its always worth travelling to find a good butcher,with a well stocked meat safe,full of fresh British meat.I wish Zach and his family and staff all the very best,and i’m sure,having seen it for myself,that it will be a great success.The Sunday opening hours a real bonus too.I’m be a regular customer.Also nice to see he got the old guy out of the retirement home to join him. All the best Zach Ted,Angela,Phil,Grace and Lucy


  4. Peter
    Mar 19, 2011 @ 12:48:50

    Drove past last night and noticed a new butchers had been opened; on my way back slowed down to have a good luck and instantly recognised the FCM butcher inside 🙂 Visit on the cards today.


  5. The Hydes
    Mar 12, 2011 @ 15:32:05

    Hooray, about time! Love it, great looking butchers with sausages to die for! No more Sainsbury’s, thank goodness!
    Shop looks great and very inviting!


  6. Cally Edwards
    Mar 09, 2011 @ 10:59:18

    We have been looking for a good butchery to buy our meat from for ages, so we are so excited you are opening one. Really looking forward to the Boerie and Biltong too! YAY.


  7. Wendy
    Mar 08, 2011 @ 19:39:27

    Every neighbourhood needs a Robson’s. Thank goodness for another independent, locally owned enterprise to help retain the character of Hampton Hill High Street (and competition for the 2 supermarkets and their tasteless mass produced meat).


  8. The Hollywoods
    Mar 07, 2011 @ 10:04:41

    What a great discovery on a sunny day! Can’t wait till the 12th, fantastic news for HH. Will also spread the word.


  9. Claire Greenfield
    Mar 06, 2011 @ 20:10:43

    I am so sad that I will miss the opening. I am sure the shop will look perfect and be full of tempting things. I am definitely going to spread the word!


  10. Gerry & Joan Jones
    Mar 02, 2011 @ 16:47:14

    Can’t wait for Hampton Hill to have a butchers again


    • Cheryl & Gavin Meek
      Mar 05, 2011 @ 16:30:26

      Zac, we have missed you, welcome back to the high street!


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