How to cook a roast

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Roasting is one of the easiest and most delicious ways of preparing beef or lamb. There is a wide range of cuts suitable to roast. Choose either bone-in, or boned cuts. Stuff them, marinate them, rub them with spices, or simply put them in the oven.

easy steps to the perfect roast

  1. Heat oven to recommended temperature and weigh roast to estimate cooking time (see chart below).
  2. Place roast on a rack in a roasting pan. Pour a little water into the pan to stop juices burning on the bottom of the pan during cooking.
  3. If you have a meat thermometer insert it into the thickest part of the roast.
  4. Cook for estimated time, basting with pan juices throughout cooking. Add more water to the pan as it evaporates.
  5. Test to see if the roast is cooked to your liking by squeezing with tongs: rare feels soft; medium has a little resistance; well-done feels quite firm. It’s best not to insert a skewer when testing to see if meat is done as it allows the juices, which keep meat tender and tasty, to escape.
  6. Alternatively, check the internal temperature of the roast on the meat thermometer. The roast is cooked to rare when the temperature reaches 60C; will be medium when the temperature reaches 65-70C; and is well-done at 75C.
  7. Remove roast from pan and cover loosely with foil. Allow to rest for about 15-20 minutes before carving. This allows the juices to settle. Well-rested meat won’t lose any juices onto the plate.
  8. For the tenderest slices of meat, carve the roast across the grain, holding the roast with tongs rather than a fork, to prevent juices escaping.

tips

When roasting a fillet, brown the meat in a heavy based frypan before roasting.

suggested roasting times

beef temp rare medium well done
rib eye/scotch fillet, sirloin, fillet, tenderloin 200°C 15 – 20 mins 20 – 25 mins per 500g 25 – 30 mins per 500g
silverside, blade, round, topside, eye round, oyster blade 160°C 20 – 25 mins 25 – 30 mins 30 – 35 mins
lamb temp rare medium well done
eye of shortloin / backstrap, lamb round or topside mini roast, lamb rump 220°C 15 – 20 mins 20 – 25 mins per 500g 25 – 30 mins per 500g
rack of lamb, four rib roast, crown roast 200°C 20 – 25 mins total regardless of weight 30 – 35 mins total regardless of weight 40 – 45 mins total regardless of weight
loin (boned and rolled), leg or shoulder (bone-in), easy carve leg or shoulder 180°C 20 – 25 mins per 500g 25 – 30 mins per 500g 30 – 35 mins per 500g
veal temp rare medium well done
fillet, leg, loin/eye, rump and shoulder, boned and rolled loin, rump, breast 200°C 15 – 20 mins 20 – 25 mins 25 – 30 mins

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