Few things are more enticing than a succulent evenly cooked perfectly roasted meats, 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 |
