When the oven has reached temperature and the oil is hot, take out the tray and roll the partridges in the hot fat. Then place the birds on their sides and pop the tray back into into a very hot oven.
The birds should take about 13 minutes to roast, a little longer if they are large, shorter of course if smaller. For average sized birds, give them 5 minutes in the oven then remove the pan and turn the birds on to their other sides. Return the birds to the oven for a further five minutes then turn them breast uppermost and roast for a final 3 minutes.
It’s important to turn the birds as they roast, so they pick up a lovely caramelised skin and don’t dry out. Remove the partridges from the oven and transfer to a warm metal tray, setting them breast down to rest after roasting. Keep the birds warm but not too hot or they will carry on cooking.