Roasting is one of the easiest cooking methods. Once it’s in the oven it takes care of itself.
HOW TO ROAST
- Preheat oven according to the cut of beef or lamb you are roasting (use guide below). Also determine the weight of the roast.
- Place the roast on a rack in a roasting dish. Brush lightly with oil and season with a little salt and pepper and any other flavourings of your choice.
- Cook for calculated time, basting occasionally.
- Remove from oven when cooked to desired degree. Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving across the grain.
Suggested Roasting Times per 500g
How do I know when the roast is ready?
Either use a meat thermometer, or pierce meat with a fine skewer - clearer juices indicate the roast is more well done. NOTE: A larger piece of meat requires fewer minutes per 500g than a smaller cut. Roasts with bone-in cook more quickly than boned and rolled roasts.
If using a meat thermometer, remove the meat from the oven and insert the thermometer into the thickest part, away from fat or bone. Rare = 45-50oC Medium rare = 55-60oC Medium = 60-65oC Well done = 70-75oC Very well done = 75-80oC
How do I prepare and tie a boneless lamb leg to roast?
Click here for our simple step-by-step guide
Tips for top results:
- If possible, take meat from refrigerator about 30 minutes before cooking.
- For optimum tenderness, carve across the grain.
- For very lean cuts, sear or brown first. This will improve flavour, particularly when using small, very lean cuts that only need cooking for a short amount of time.
- Using a meat rack will allow even heat circulation and browning.
- After cooking, allow meat to rest for approximately 5 minutes per 500g. This enables the temperature to even out the meat fibres to relax and reabsorb some of the juices.
Best cuts for roasting:
BEEF: bolar, chuck, rolled rib, rib-eye, prime rib, fillet, rump, sirloin, thick flank, topside, spare ribs, wing rib, fillet, rump eye, centre rump, rump cap, rib-eye (scotch), sirloin, standing rib.
LAMB: Leg, rack, shoulder, mid-loin, rack, striploin, boneless rump, topside, silverside, thick flank