Roasts hold a special place at the dinner table…they’re quick and easy to prepare,
full of flavour and make a delicious meal that’s sure to please even the toughest kitchen critics.

 



SIMPLE STEPS THAT ARE THE BASIS FOR ALL ROASTS

~ Step 1 ~
Preheat the oven in line with the type of cut you are roasting (see our chart below),
depending on the weight of the roast. Brush it lightly with oil.
Season with salt, pepper and any flavourings

~ Step 2 ~
Place the roast on a rack in a roasting dish. Raising the roast allows
the heat to circulate, browning it evenly.

~ Step 3 ~
Different cuts require different cooking times per fixed weight (see our chart below).
For ease and accuracy use a meat thermometer.

~ Step 4 ~
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.

 

 

 


TAKE THE ROAST FROM THE FRIDGE ABOUT 15-20 MINUTES BEFORE COOKING

This will take the chill out of the meat and allow it to cook more evenly. If you like rare or medium rare meat,
and the roast is without a bone it’s a good idea to do this. Never stand meat in direct sunlight,
standing the meat in a cool kitchen (covered) for a short period of time
(no longer than 20 mins) before cooking is fine.


USE A ROASTING DISH THAT IS CLOSE TO THE SIZE OF THE ROAST YOU ARE COOKING.


Place the roast on a rack in a roasting dish. Raising the roast allows it to brown evenly.
Placing the roast on a bed of vegies (cut into sticks) or trimmed meat bones is another way to raise the roast.
The exception is bone-in roasts like a standing rib roast;
the natural arc of the bones raises the meat from the base of the roastingdish removing the need to raise it off the pan.


Cook for the calculated time, baste the roast occasionally.
Use the juices in the roasting dish to baste the roast as it cooks. Add a little stock to the dish if there’s only
a small amount of pan juices.
Or make a baste to give your roast extra flavour (see below).


Check the temperature (or ‘doneness) about 10 minutes before the estimated cooking is up
.
Take larger roasts out of the oven just short of the goal, as the larger roasts and bone in roasts tend to cook
further and go up just a little in temperature (and therefore, doneness) as they rest.


Always allow the roast to rest before serving.
 
This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.
Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving. 

 

 

 ROASTING CHART – times per 500g

 BEEF

 

Temp

Rare

60ºC

Medium

65-70ºC

Well Done

75ºC

 Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin,  standing rib roast, rolled rib beef roast

200ºC

15 -20 min

20 -25 min

25 -30 min

 Silverside (uncorned), blade, round, topside, eye round,  oyster blade

160ºC

20 -25 min

25 -30 min

30 -35 min

 LAMB

 

Temp

Rare

Medium

Well Done

 Eye of loin/backstrap, lamb round, topside roasts, mini  roast, lamb rump

220ºC 

15-20 mins

20-25 min

25-30 min

 Rack of lamb, four rib roast, crown roast

200ºC

20-25 min

30-35 min

40-45 min

 Loin (boned and rolled), Leg or shoulder (bone in), easy  carve leg or shoulder   

180ºC

20-25 min

25-30 min

30-35 min

 VEAL

 

Temp

Rare

Medium

Well Done

 Fillet, rack, leg, loin/eye of loin, rump, shoulder, boned  and rolled loin, breast

200ºC

15-20 min

20-25 min

25-30 min

 

 

Cooked to your liking… judge your roasts degree of doneness

The internal temperature for:


RARE
60ºC

 

MEDIUM RARE
60-65ºC

 

MEDIUM
65-70ºC 

 

MEDIUM WELL DONE
70ºC 

 

WELL DONE
75ºC


Do I really need a meat thermometer?

There are lots of variables involved when roasting meats and judging to see it it’s ready or not. Variables like the cut, size, shape and thickness of the 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 middle of the thickest part of the roast away from any bone.

You can also 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. For more information on testing doneness using tongs or your fingertips go to How to tell when meat is ready or 'done'.



Enhance the flavour of your beef, veal or lamb roast with rubs and bastes

~ ROSEMARY, THYME & LEMON ~

Rub the roast with a mix of salt, pepper and chopped fresh rosemary and thyme leaves before cooking.
As the roast cooks baste it with this easy mix – combine a splash of olive oil,
the grated rind and juice from one lemon and a little more chopped rosemary and thyme leaves.  


~ MUSTARD, ORANGE & HONEY ~

Rub the roast with a mix of salt, pepper and a little seeded mustard before cooking.
As the roast cooks baste it with this mix - combine a splash of olive oil, the grated rind and juice from one orange,
small dollop seeded mustard and a good drizzle of honey.


 ~ PEPPERCORN & GARLIC ~

Make a peppercorn rub; drain a small can of green peppercorns, crush the peppercorns lightly.
Combine with 2 cloves crushed garlic and about 60g slightly crushed dried black peppercorns.
Rub the roast with oil and spread the peppercorn mix over the meat. Baste with the pan juices.


BELOW ARE SOME FANTASTIC ROAST RECIPES FROM OUR FRIENDS AT THEMAINMEAL.COM.AU

 Standing Rib Roast

http://www.themainmeal.com.au/Cook/Recipes/Detail/Port-and-spice-marinated-beef-rib-roast

 

Lamb Roast with Bean Salad

http://www.themainmeal.com.au/Cook/Recipes/Detail/Lamb-roast-with-bean-salad