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​Cooking Times and Instructions for Roast Meat and Poultry

*Based on a fan forced oven if NOT add an extra 10 minutes to each product*

 

PRODUCT : ​Beef

​OVEN TEMP: ​180

​RARE: ​20 minutes per 1kg

​MEDIUM: ​35 minutes per 1kg

​WELL DONE: 50 minutes per 1kg

 

PRODUCT : ​​Lamb

​OVEN TEMP: ​180

​RARE: ​20 minutes per 1kg

​MEDIUM: ​35 minutes per 1kg

​WELL DONE: ​50 minutes per 1kg

 

PRODUCT : ​​Pork

TIP: ​Preheat oven to 220, rub plenty of oil and salt over pork. Place in oven for 20 minutes to get a good crackle then drop temp to 170 for the remaining time.

​OVEN TEMP: ​170

​RARE: ​NA

​MEDIUM: ​NA

​WELL DONE: ​40 minutes per 1kg

 

PRODUCT : ​​Chicken

​TIP: Lay the chicken breast facing down so that all the juice runs to the breast so that it dosn't dry out

​OVEN TEMP: ​180

​RARE: ​NA

​MEDIUM: ​NA

​WELL DONE: ​40 minutes per 1kg

 

PRODUCT : ​Duck

​TIP: Lay the duck breast facing down so that all the juice runs to the breast so that it dosn't dry out

​OVEN TEMP: ​180

​RARE: ​NA

​MEDIUM: ​NA

​WELL DONE: 40 minutes per 1kg

 

PRODUCT : ​Turkey

TIP: ​Lay the turkey breast facing down so that all the juice runs to the breast so that it dosn't dry out

​OVEN TEMP: ​180

​RARE: ​NA

​MEDIUM: ​NA

​WELL DONE: 40 minutes per 1kg