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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