Oven roasting uses dry heat and is best suited for tender cuts of meat. To preserve the succulence, seal the meat by lightly browning it in a pre-heated pan. Season with salt and freshly ground black pepper, place it, fat-side up, in a roasting pan (a rack may be used) and roast in a pre-heated oven (160-180°C) following the guidelines below for time. Allow the roast meat to stand for about 10 minutes before carving.

Recommended roasting times

Beef, lamb or veal: allow 20-25 minutes per 500g plus an additional 20 minutes.

Pork: allow 25-30 minutes per 500g plus an additional 20 minutes.

Recommended cuts:

• Beef, whole fillet
• Beef Entrecote
• Round roast of beef or lamb
• Lamb leg (whole, deboned, butterflied or easy-carve)
• Rack, rolled saddle of lamb
• Deboned shoulder of lamb or pork
• Crown roast
• Pork loin roast
• Lamb leg roast
• Pork belly roast
• Lamb or pork shoulder roast
• Beef rib-eye roast
• Beef silverside roast
• Veal whole fillet