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The Perfect Roast

Joe Appleton - Friday, March 31, 2017


HOW TO GET IT RIGHT EVERY TIME

Perfectly Roasted Meats

Few things are more enticing than a succulent evenly cooked roast, and nothing more disappointing than accidentally over-cooking a would be delicious meal. Roasting meats is a fairly straight forward process but there are a few simple tips and tricks that can keep your roast out of trouble.

Roasting Tips:

  • It’s an old one but a good one, we always recommend checking with your butcher for the best advice as cooking factors may vary. For example if your roast is prepared on the bone or off, potential marinades and the ideal way to carve based on the meats grain.
  • All roast meats should be cooked at 180 degrees unless advised otherwise by your butcher.
  • Cooking times may vary if your oven is not fan forced, it may also be recommended to rotate the meat depending on the thickness of your cut so check with your butcher if you are unsure.
  • Allow your meat to rest for 10-15 minutes both prior to and after cooking as this will allow the tissues to relax and keep your roast tender.
  • Avoid cutting during cooking as this will reduce fluids and my dry your roast.

 

Roasting guide:

Beef and Lamb

Rare - 20 minutes per 500 grams, with an additional 20 minutes at 180 deg

Medium - 25 minutes per 500 grams, with an additional 20 minutes at 180 deg

Well-done - 30 minutes per 500 grams, with an additional 20 minutes at 180 deg

Veal

Well-done - 30 minutes per 500 grams, with an additional 20 minutes at 180 deg

Pork

Medium - 30 minutes per 500 grams, with an additional 20 minutes at 180 deg
Well-done - 35 minutes per 500 grams, with an additional 20 minutes at 180 deg 

Chicken

Well cooked - 20 minutes per 500 grams, with an additional 20 minutes at 180 deg 



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