For some, producing a tasty roast dinner is the ultimate in proving your cooking skills. To cover all bases, use these tips to prepare and roast your meat to perfection.

Preparation:

  • Rinse meat and pat dry.
  • Stuff chicken cavity and roast beef pocket if desired.
  • Cover lamb, pork, chicken in oil and season with salt for a crispy skin.
  • Weigh the meat for accurate cooking – weigh chicken after stuffing.
  • Let lamb come to room temperature before cooking.

Cooking Temperatures and Times:

Lamb Temp Cook for Lower Temp to Cook for
Fan Oven 210° 15min 180° Rare: 13min/500g
Med: 18min/500g
Well Done: 20min/500g
Conventional 230° 15min 200°
Beef Temp Cook for Lower Temp to Cook for
Fan Oven 220° 15min 170° Rare: 13min/500g
Med: 18min/500g
Well Done: 23min/500g
Conventional 240° 15min 190°
Pork Temp Cook for Lower Temp to Cook for
Fan Oven 210° 15min 180° 20min/500g
Conventional 220° 15min 180°
Chicken Temp  Cook for
Fan Oven 180° 20min/500g an extra 20min
Conventional 190°

For an extra crispy skin, cook meat at high temperature for 15 mins then reduce for remainder of cooking.

How to test if roast meat is cooked
Fork or Skewer: Pierce chicken with skewer or fork – if juices run clear, meat is cooked.
Meat Thermometer: Pierce chicken with probe and read dial.

Serving:

  • Rest before carving.
  • For chicken ensure is no pink flesh on the chicken before eating.

Find all you need for your essential roasting kit in our buying guide.

On a related note:
Roasting Pan Guide
Roast Pork Recipe
Family Roast Chicken Recipe

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