Here’s the simple formula: Weight (in kg) x 20 = total minutes at 190°C. For a 2kg crown, that’s 40 minutes. But then—and this is the sneaky bit—add 20 extra minutes for the whole roast to relax and brown properly.
So 2kg crown = 60 minutes total. Always add that 20-minute safety net. It’s not optional; it’s the difference between juicy and tragic.
I always set a timer for 10 minutes before the end, just to check. Because ovens lie, and your meat thermometer is your only true friend here.
