Quick answer: Rest steaks for about 5 minutes, joints of beef, lamb or pork for 15–30 minutes depending on size, and a roast chicken for 15–20 minutes, loosely covered with foil. Resting lets the juices settle so less runs out when you carve, and the core temperature rises a few degrees while the meat rests.
Resting times
| Meat | Rest for |
|---|---|
| Steak (2–3cm) | 5 minutes |
| Thick steak (4cm+, tomahawk) | 8–10 minutes |
| Beef joint 1–2kg | 15–20 minutes |
| Large beef joint 3kg+ | 30 minutes |
| Leg or shoulder of lamb | 15–20 minutes |
| Pork loin or belly joint | 15–20 minutes |
| Roast chicken | 15–20 minutes |
| Chicken breast | 3–5 minutes |
Why rest meat?
As meat cooks, the juices are pushed towards the centre. Resting lets them redistribute, so the meat is juicier when sliced. The core temperature also keeps rising by about 2–5°C (carry-over cooking), so take meat off the heat a little before your target. See the steak doneness chart.
How to rest meat
Move it to a warm board or plate, cover loosely with foil (wrapping tightly softens crackling and crusts), and pour any resting juices into the gravy.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Frequently asked questions
How long should you rest a steak?
About 5 minutes for a normal steak, 8–10 minutes for a very thick one.
Should you cover meat while it rests?
Loosely with foil; wrapping tightly makes crusts and crackling soft.
