When it comes to family dinners, not many dishes can measure up to a good roast.
They’re easy to cook when you know how. They’re hearty, filling, and a crowd pleaser. They can be really budget friendly depending on the cut of meat you choose. And most importantly, they allow you to eat as many potatoes as you can under the guise of ‘family time’!
To teach you the tricks and tips of roasting, we’ve enlisted one of our Test Kitchen experts, the Weekly’s Fran Abdallaoui, to show you the ropes.
Invest in the perfect dish
Buy a heavy, flameproof baking dish as it will give the best colour and flavour to the pan juices – all important for a good gravy. Flameproof means it can go on the stovetop and under the grill as well as in the oven. These dishes might be expensive, but will last for many years.
Seal it before you roast it
Brown small or lean roasts in a pan (such as beef eye fillet or lamb rump) – all over in a little oil before roasting. It will help the colour and flavour, and seal in the juices since the roast is only in the oven for a short time.
Small roast? Turn up the heat
Smaller cuts of meat with less fat should be cooked at a higher temperature. Larger cuts of meat can be cooked at a lower temperature for longer.
To cover or not to cover?
Traditional roasting is done uncovered. But for long slow cooking times, it’s best to cover the meat for at least half of the cooking time to retain the moisture and pan juices. You can use a baking dish with a lid, two layers of foil or an oven bag. Uncover the meat for the last 20-30 minutes of cooking to brown, if needed.
Bag it
Oven bags make roasting faster and cleaner. They can be used in the oven up to 200°C or 180°C for fan-forced ovens. Roasts will cook faster than roasting uncovered and it helps to keep the meat or poultry moist. Uncover the meat for the last 20-30 minutes of cooking to brown, if needed. Reserve the juices to add to a sauce or gravy.
The right rack
Some cooks like to roast meat on a rack, some don’t. If you roast vegetables under or around the meat, a cradle- or v-shaped rack works well. You can also just put the roast on thin wedges of onions; as a bonus, the pan juices will have extra flavour and colour. Whichever method you choose, add a cup or two of stock, wine and/or water to the dish to prevent the pan juices burning. Check during roasting and add a little more liquid if the pan juices are darkening too quickly.
Rest easy
Once cooked, all meat should stand or “rest” in a warm place, loosely covered with foil or a lid, for 10 to 20 minutes before carving. This allows the juices to settle and gives a tender, moist result. Keep the juices that collect during resting and carving and add them to the pan juices or gravy. Carve across the grain of the meat for the neatest and most tender slices.
How hot is too hot?
To take the guesswork out of cooking times, use a meat thermometer. Remove the roast from the oven and insert a thermometer into the thickest part. The internal temperature should reach:
~ Beef and lamb – rare 60°C; medium 65°C-70°C; well done 75°C.
~ Pork – 74°C-76°C.
~ Chicken – 75°C.
Which cut?
~ Beef – eye fillet/tenderloin, rib eye/scotch fillet roast, standing rib roast, rump roast, sirloin roast, rolled roast, topside roast, silverside, bolar blade, short ribs/spare ribs
~ Lamb – leg, shoulder, rack, boned and rolled loin roast, mini roast, ribs
~ Pork – leg roast, boneless rolled loin, loin rack, belly, spare ribs, forequarter roast, shoulder, scotch fillet /neck roast
~ Chicken – whole, marylands, thighs, thigh cutlets, breast on the bone
Roasting times
Beef fillet/tenderloin, rib eye/scotch fillet, standing rib roast, rump, sirloin.
Cook at 200ºC (180°C fan-forced) for:
~ Rare 15-20 minutes per 500g
~ Medium 20-25 minutes per 500g
~ Well done 25-30 minutes per 500g
Click here for our favourite roast beef rump recipe.
Beef and veal silverside, blade, round, topside, eye round, oyster blade.
Cook at 160ºC (140ºC fan-forced) for:
~ Rare 20-25 minutes per 500g
~ Medium 25-30 minutes per 500g
~ Well done 30-35 minutes per 500g
You’ll love our roast veal blade with sage and mozzarella.
Veal fillet, rack, leg, loin/eye of loin, rump and shoulder, boned and rolled loin, rump, breast.
Cook at 200ºC (180ºC fan-forced) for:
~ Rare 15-20 minutes per 500g
~ Medium 20-25 minutes per 500g
~ Well done 25-30 minutes per 500g
Try our veal rack with roasted mushroom sauce.
Lamb leg or shoulder (bone-in), easy carve leg or shoulder, loin (boned and rolled).
Cook at 180ºC (160ºC fan-forced) for:
~ Rare 20-25 minutes per 500g
~ Medium 25-30 minutes per 500g
~ Well done 30-35 minutes per 500g
For super-tender slow-roast lamb leg or shoulder, roast, covered at 160°C (140°C fan-forced) for 3-4 hours, or until the lamb is coming away from the bone.
This slow roasted lamb shoulder will please all the family.
Pork with crackling
Score the rind at 1cm intervals. Rub a little oil and salt well into the scored rind and roast at 240⁰C (220°C fan-forced) for 25 minutes then reduce to 180⁰C (160°C fan-forced) and cook roast for 20 minutes per 500g.
Without crackling – brown lightly first in a pan all over in a little oil. Roast at 180⁰C (160°C fan-forced) for 20 minutes per 500g.
Click here for our sensational roast pork with apple sauce recipe.
Pork belly, shoulder and scotch fillet
Roast, covered at 160°C (140°C fan-forced) for 3-4 hours, or until the pork is coming away from the bone or fork-tender.
You’ll want to try this divine roast pork belly with caramelised apples.
Poultry
Cook at 180°C (160°C fan-forced) for 30 minutes per 500g.
Who doesn’t love a roast chicken and this recipe for lemon thyme roast chicken is amazing!
