Suggested roasting times
Cooking a family roast is simple and easy, especially when you know how long it needs to cook in the oven. Use these recommendations as a guide to cooking time, and keep in mind that every oven is different. Also, when you’re buying your roast, why not ask our butchers their recommendations, they’re full of helpful advice to help you achieve the perfect family roast.
|ROASTING CHART - times per 500g|
|Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast||200ºC||15 -20 min||20 -25 min||25 -30 min|
|Silverside (uncorned), blade, round, topside, eye round, oyster blade||160ºC||20 -25 min||25 -30 min||30 -35 min|
|Eye of loin/backstrap, lamb round, topside roasts, mini roast, lamb rump||220ºC||15-20 mins||20-25 min||25-30 min|
|Rack of lamb, four rib roast, crown roast||200ºC||20-25 min||30-35 min||40-45 min|
|Loin (boned and rolled), Leg or shoulder (bone in), easy carve leg or shoulder||180ºC||20-25 min||25-30 min||30-35 min|
|Fillet, rack, leg, loin/eye of loin, rump, shoulder, boned and rolled loin, breast||200ºC||15-20 min||20-25 min||25-30 min|
|Whole Chicken IMPORTANT NOTE - Always cook chicken well done||200ºC||Never rare||Never medium||30-35 min|
|Leg, shoulder, loin, Scotch roast rack, rolled Loin, rolled belly||240ºC First 30 min for crackle then 180ºC||-||15-20 min||20-25 min|
Simple steps that are the basis for all roasts
Step 1 – Preheat the oven in line with the type of cut you are roasting (see above), depending on the weight of the roast. Brush it lightly with oil. Season with salt, pepper and any flavourings
Step 2 – Place the roast on a rack in a roasting dish. Raising the roast allows the heat to circulate, browning it evenly.
Step 3 – Different cuts require different cooking times per fixed weight (see above). For ease and accuracy use a meat thermometer.
Step 4 – Remove roast when cooked to desired degree. Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.
Cooked to your liking…
If you have a preference for how your meat is cooked, you can judge your roasts internal temperature.
The internal temperature for:
- Rare 60ºC
- Medium rare 60-65ºC
- Medium 65-70ºC
- Medium well done 70ºC
- Well done 75ºC
Take the roast from the fridge about 15-20 minutes before cooking. This will take the chill out of the meat and allow it to cook more evenly. If you like rare or medium rare meat, and the roast is without a bone it’s a good idea to do this. Never stand meat in direct sunlight, standing the meat in a cool kitchen (covered) for a short period of time (no longer than 20 mins) before cooking is fine.
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