trading ebook download Suggested roasting times

Use these recommendations as a guide at the start of the cooking time.

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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
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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
VEAL
  Temp Rare Medium Well Done
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:

  • Rare 60ºC
  • Medium rare 60-65ºC
  • Medium 65-70ºC
  • Medium well done 70ºC
  • Well done 75ºC