How to cook a roast
Categories: Helpful Info
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
- Heat oven to recommended temperature and weigh roast to estimate cooking time (see chart below).
- 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.
- If you have a meat thermometer insert it into the thickest part of the roast.
- Cook for estimated time, basting with pan juices throughout cooking. Add more water to the pan as it evaporates.
- 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.
- 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.
- 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.
- 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.
When roasting a fillet, brown the meat in a heavy based frypan before roasting.
suggested roasting times
|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|
|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|
|fillet, leg, loin/eye, rump and shoulder, boned and rolled loin, rump, breast||200°C||15 – 20 mins||20 – 25 mins||25 – 30 mins|