The best way to roast

Roasting is one of the easiest cooking methods. Once the roast is in the oven it ‘takes care of itself’.

Beef

Rib eye/scotch fillet, rump, sirloin, fillet/ tenderloin, eye round, blade, topside, round, oyster blade, standing rib roast, silverside (uncorned), rolled rib beef roast.

Lamb

Leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder), round or topside roasts, boned and rolled loin, mini roast, eye of shortloin/ backstrap, rack, shortloin/ mid loin, roast, rump roast.

Veal

Rib eye/scotch fillet, rump, sirloin, fillet/ tenderloin, eye round, blade, topside, round, oyster blade, standing rib roast, silverside (uncorned), rolled rib beef roast.

One

Preheat the oven in line with the type of meat you are roasting (see our chart on the opposite page). Also determine the weight of the roast.

Two

Place the roast on a rack in a roasting dish. Raising the roast allows the heat to circulate, browning it evenly. Brush it lightly with oil. Season with salt, pepper and any flavourings

Three

Different meats require different cooking times per fi xed weight (see our chart on the opposite page). For ease and accuracy use a meat thermometer.

Four

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.

Suggested roasting times per 500g

Beef	Temp	Rare	Medium	Well done
Rib eye/scotch fi llet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast	200°C	15-20 min	20-25 min	25-30 min
Silverside, blade, round, topside, eye round, oyster blade	160°C	20-25 min	25-30 min	30-35 min
Lamb	Temp	Rare	Medium	Well done
Eye of shortloin/backstrap, lamb round or topside mini roast, lamb rump	200°C	15-20 min	20-25 min	25-30 min
Rack of lamb, four rib roast, crown roast, shortloin/midloin	200°C	20-25 min total regardless of weight	25-30 min total regardless of weight	30-35 min total regardless of weight
Rack of lamb, four rib roast, crown roast, shortloin/midloin	180°C	20-25 min	25-30 min	30-35 min
Veal	Temp	Rare	Medium	Well done
Fillet, rack, leg, loin/eye of loin, rump and shoulder, boned and rolled loin, rump, breast	200°C	15-20 min	20-25 min	25-30 min

Cooked to your liking… judge your roast’s degree of doneness

Do I really need a meat thermometer?

There are lots of variables involved when roasting meat and judging if it’s ready or not. Variables include size, shape and thickness ofthe meat. To take out all of the guesswork use a meat thermometer. It’s the easiest and most accurate way to tell if it’s ready. Inexpensive leave-in style thermometers are available from kitchenware shops, supermarkets and selected butcher stores. Place the thermometer in the roast before cooking. Insert it into the thickest part of the roast away from any bone.

You can of course use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

The internal temperature for:

Rare – 55-60ºC
Medium rare – 60-65ºC
Medium – 65-70ºC
Medium well – 70-75ºC
Well done – 75ºC