Roasting is one of the easiest cooking methods; once it's in the oven it takes care of itself.
STEP ONE:Preheat oven according to the cut and weight of beef or lamb you are roasting (use guide below). |
STEP TWO: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. |
STEP THREE:Cook for calculated time basting occasionally. |
STEP FOUR:Remove from the 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 for optimum tenderness. |
BEEF |
TEMP |
RARE |
MEDIUM |
WELL DONE |
Scotch, Sirloin, Eye Fillet, Rump | 200ºC | 15-20 mins | 20-25 mins | 25-30 mins |
Standing Rib, Silverside, Topside | 160ºC | 20-25 mins | 25-30 mins | 30-35 mins |
LAMB |
TEMP |
RARE |
MEDIUM |
WELL DONE |
Rack, Rump, Mini Roast | 220ºC | 15-20 mins | 20-25 mins | 25-30 mins |
Leg, Shoulder, Carvery Leg | 180ºC | 20-25 mins | 25-30 mins | 30-35 mins |
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.
There are many variables when cooking a roast – the size, temperature, cut and shape for example. A meat thermometer removes some of the guesswork and is the most accurate way to know when your roast is ready.
Remove the meat from the oven and insert the thermometer into the thickest part, away from fat or bone. The internal temperatures should read as follows: