Oven roast meats
A perfectly cooked, succulent piece of meat is not nearly as difficult as you think. Here are our top tips for the cuts to choose, as well as the preparation and roasting.
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
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