Hints and Tips

Getting Roasting Times Just Right

When it comes to roasting, the Goldilocks Rule applies, and there’s no compromising. The roast is either going to come out just right or just wrong, and the difference between too pink and too dry can be a very fine line. As you start to carve the meat, you want to see that it’s cooked properly, and didn’t come out the oven too soon. But you’re also hoping that it wasn’t in a minute too long. You want every slice to be juicy, tender and your preferred state of rareness in the middle.

Roast beef

Good cuts of beef for roasting include rib eye (scotch fillet), rump, sirloin, fillet and topside.

Set your oven to 200 degrees Celsius.

Rare

8 minutes per 500g

Medium

10-15 minutes per 500g

Well done

20 minutes per 500g

Roast lamb

Good cuts of lamb for roasting include loin (boned and rolled), leg or shoulder (bone in).

Set your oven to 180 degrees Celsius.

Rare

20-25 minutes per 500g

Medium

25-30 minutes per 500g

Well done

30-36 minutes per 500g

Roast pork

Set your oven to 200 degrees Celsius.

Rare

15-20 minutes per 500g

Medium

20-25 minutes per 500g

Well done

25-30 minutes per 500g

If you want crackling on your roast, then start at 220 degrees for 20 minutes to begin the crackling process. Then lower the temperature to 180 degrees for 45 minutes per 500g.

Bright Idea

Before carving, always rest your roast for at least 15 minutes under tin foil.
This will allow the roast to retain all its juices and prevent it from drying out.

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