Cooking Guide
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Guide to roasting
Roasting doesn’t need to be complicated. Simply weigh the raw joint and calculate the cooking time using the table below to ensure the meat is cooked to your liking.
Rare Medium Well Done Beef Sirloin, topside/ top rump, rib, silverside, brisket Oven temp: 20 mins per 450g/½kg(1lb) + 20 mins Approx internal temp: 60°C Oven temp: 25 mins per 450g/½kg(1lb) + 25 mins Approx internal temp: 70°C Oven temp: 30 mins per 450g/½kg(1lb) + 30 mins Approx internal temp: 80°C Lamb Loin, shoulder, leg, rack, shanks, breast Oven temp: 25 mins per 450g/½kg(1lb) Approx internal temp: 70-75°C Oven temp: 30 mins per 450g/½kg(1lb) + 30 mins Approx internal temp: 75-80°C Pork Loin, shoulder, leg, belly, hock Oven temp: 30 mins per 450g/½kg(1lb) + 30 mins Approx internal temp: 75-80°C Oven temp: 35 mins per 450g/½kg(1lb) + 35 mins Approx internal temp: 80-85°C
Gas 4-5, 180°C, 350°F
Gas 4-5, 180°C, 350°F
Gas 4-5, 180°C, 350°F
Gas 4-5, 180°C, 350°F
+ 25 mins
Gas 4-5, 180°C, 350°F
Gas 4-5, 180°C, 350°F
Gas 4-5, 180°C, 350°F
Guide to cooking a perfect steak
