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.
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 roasting dish removing the need to raise it off the pan.
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.
Suggested roasting times
Use these recommendations as a guide at the start of the cooking time.
|ROASTING CHART – times per 500g|
|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|
|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|
|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:
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
Below are some fantastic Roast Recipes from our friends at themainmeal.com.au
Standing Rib Roast
Lamb Roast with Bean Salad