Cooking Tips

Before cooking your meat, let it come to room temperature as this will make it cook more evenly.

Use these recommended cooking times as a guide: 

 

BEEF

 

Temp

Rare

Medium

Well Done

Rib eye/scotch fillet, rump, sirloin, fillet, topside, standing rib roast

200 ºC

15 -20 min

per 500g

20 -25 min

per 500g

25 -30 min

per 500g

Silverside, blade, round

160 ºC

20 -25 min

per 500g

25 -30 min

per 500g

30 -35 min

per 500g

LAMB

 

Temp

Rare

Medium

Well Done

Eye of loin/backstrap, lamb round or topside roasts, lamb rump

220 ºC 

15 -20 mins

20 -25 min per 500g

25 -30 min per 500g

Rack of lamb, crown roast

200 ºC

20 -25 min

total regardless of weight

30 - 35 min

total regardless of weight

40 -45 min

total regardless of weight

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

Easy carve leg or shoulder   

180 ºC

20 -25 min

per 500g

25 -30 min

per 500g

30 -35 min

per 500g

VEAL

 

Temp

Rare

Medium

Well Done

Fillet, leg, loin/eye of loin, rump and shoulder

200 ºC

15 -20 min

per 500g

20 -25 min

per 500g

25 -30 min

per 500g