Cook the Perfect Roast

Select your preferred cooking method

  • Traditional Roasting - Click Here
  • Pan-to-oven Roasting - Click Here

  • Pot Roasting - Click Here
  • Low-temperature Roasting - Click Here

 

 

 

 

Traditional roasting


5-bone RibRoasting in a hot oven is the traditional way to cook medium to large joints of meat. This method is suitable for any of the naturally tender cuts of meat weighing 950g or more. It is not suitable for humbler cuts which need to be pot roasted or braised with liquids for a longer period of time.



Traditional roasting video

Watch this video to see how you can traditionally roast medium to large joints.

Timings for different joints can be found at the bottom of this page but a digital meat thermometer can also be used for more precise results.


5 steps to achieving traditional roasting perfection


Ribeye Roast1. Prepare the joint: Before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to ‘bloom’ and come to room temperature well in advance or for at least 30 minutes before cooking. This is essential to help the meat cook evenly.

Tip: Plan ahead – take your joint out of the freezer to defrost two or three nights before cooking.



Preheat the oven2. Preheat the oven: Preheat the oven to the required temperature (see table below). Starting with a very hot oven helps to seal the joint to prevent juices escaping. Then the temperature is reduced to cook it evenly all the way through. Season the joint generously with salt and pepper just before cooking.

Tip: Season at the last minute, otherwise the salt will draw out the juice, drying your meat.



Roast and Thermometer3. Cook to your liking: Cook the meat for the recommended time (see table below), and/or use a digital meat thermometer. A large joint will continue to rise in temperature by a further 3-5ºC after it is removed from the oven. Be careful not to overcook, as this will make the meat dry and tough.

Tip: Meat thermometers are so easy to use and take all the guess-work out of roasting.



Ribeye Roast Resting4. Rest your joint: Once your joint is cooked to your liking it is important to rest it. Place it on a board or platter, cover with foil, then leave in a warm place for at least 20 minutes. Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.

Tip: You can rest large joints for up to 60 minutes in a warm oven



Ribeye Roast Sliced5. Carving: Finally, always use a razor-sharp, unserrated Steak Knife For carving we recommend a large wooden carving board. Ensure your carving knife is very sharp as it makes it so much easier to carve neat, even slices. Carve the meat across the grain into slices approximately ½cm (¼”) or more thick and arrange on a serving dish or individual plates.

Tip: Put a non-slip mat or damp tea towel underneath your carving board to help prevent it slipping.


Information on joints and cooking times


Suitable Joints


Beef


Lamb


Pork


Veal


 5-Bone Rib
 2-Bone Rib
 Ribeye Roast
 Ribeye Roll
 Sirloin Roast
 Centre-cut Fillet Log
 Tafelspitz
 Heart of Rump
 Beef Back Ribs
 Silverside Roast
 Easy Carve Roasts


 Leg of Lamb
 Boneless Leg of Lamb
 Whole Lamb Shoulder
 Easy Carve Roasts

 Pork Belly
 Pork Shoulder
 Stuffed Pork Shoulder
 Mini Roasts
 Rib Roast
 Pork Hough
 Easy Carve Roasts
 

 2-Bone Rib
 4-Bone Rib
 Easy Carve Roast
 
 
 
 
 

Cooking Times



For All Meats:


1. preheat oven to 250ºC/475º/gas 9
2. Sear meat for 15 minutes in oven
3. Reduce oven temperature and cook (see below)



Meat


After searing reduce temperature to


Roasting time per 450g (lb) in minutes


Recommended internal temperature

 Beef (rare)  190ºC/375ºF/gas 5  10-12  45-47ºC/113-117ºF
 Beef (medium)  190ºC/375ºF/gas 5  14-16  55-60ºC/131-140ºF
 Beef (well done)  190ºC/375ºF/gas 5  20-22  65-70ºC/149-158ºF
 Lamb (medium)  180ºC/360ºF/gas 4  12-15  55-60ºC/131-140ºF
 Lamb (well done)  190ºC/375ºF/gas 5  18-20  65-70ºC/149-158ºF
 Veal (medium)  190ºC/375ºF/gas 5  14-16  55-60ºC/131-140ºF
 Veal (well done)  190ºC/375ºF/gas 5  20-22  65-70ºC/149-158ºF
 Pork  180ºC/360ºF/gas 4  25-30  72-75ºC/162-167ºF

Aga Cooking Times


 Meat


 Position in oven


 Roasting time per 450g (lb)

 Beef (medium rare - on the bone)  Lowest Rungs  12 mins
 Beef (medium rare - off the bone)  Lowest Rungs  15 mins
 Lamb (pink)  Lowest Rungs  15 mins
 Lamb (well done)  Lowest Rungs  20 mins
 Pork  Top  25 mins

Pan-to-oven roasting


Mni Roast Selection This is a fantastic method for medium-sized cuts like large steaks or mini roasts weighing 250g-1kg (½lb-2¼lb) as it helps the meat stay particularly juicy and succulent. The meat cuts are first seared in a pan to brown and caramelise the outside and enhance the flavour. Then they are transferred into a preheated oven.



Pan-to-oven roasting video

Watch this video to see how easy it is to pan-to-oven roast medium sized cuts.

Timings for different cuts can be found at the bottom of this page but a digital meat thermometer can also be used for more precise results.


5 steps to achieving pan-to-oven roasting perfection

Bring to room temperature1. Bring the meat to room temperature: About 30 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Allow the meat to 'bloom' and come to room temperature. This helps your meat cook more evenly and stay tender and juicy.


Preheat & sear2. Preheat your oven and pan then sear: Preheat oven to 230ºC/445ºF/Gas 8. Once the frying or griddle pan is very hot, add a little olive oil to the pan, or brush the oil directly onto the meat to avoid using too much. When you place the meat into the pan you should hear a sizzle. Sear the meat for the recommended time (see table below).


Cook to your liking3. Cook to your liking: After searing for the recommended time, gently place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Use the tables (opposite) as a guide to cooking times or use a digital meat thermometer. Be careful not to overcook the meat, as this will make it dry and tough.


Rest4. Rest your meat: Remove the meat from the oven. Cover with foil and leave to rest in a warm place for at least 10 minutes. Resting is as important as cooking, as it allows the meat to become warm, moist and tender. Use this time to warm plates, prepare vegetables or make a sauce.


Serve your meat5. Serve your meat: Lay your table with razor-sharp, un-serrated Steak Knives designed to cut cleanly through the meat. A blunt knife makes the meat seem less tender, and a serrated knife encourages your guests to ‘saw’, both of which can ruin even the most beautifully cooked meat.

Select roast type below for cooking times


Beef Cooking Times

Fillet, Sirloin and Ribeye Mini Roasts

 


Searing time per side


Roasting time in oven


Minimum resting time


Approx total cooking time

 Rare

 4-5 mins
 6-8 mins

 10 mins


 20-30 mins
 Medium rare  8-10 mins
 Medium  12-14 mins
 Well Done  16-18 mins

 

Chateaubriand

 


Searing time per side


Roasting time in oven


Minimum resting time


Approx total cooking time

 Rare

 5-6 mins
 6-8 mins

 10 mins


 25-35 mins
 Medium rare  10-12 mins
 Medium  14-16 mins
 Well Done  18-20 mins

 

Centre Cut Fillet Log

 


Searing time per side


Roasting time in oven


Minimum resting time


Approx total cooking time

 Rare

 5-6 mins
 8-10 mins

 10 mins


 24-35 mins
 Medium rare  12-14 mins
 Medium  16-18 mins
 Well Done  20-22 mins

 

Rump and Topside Mini Roasts

 


Searing time per side


Roasting time in oven


Minimum resting time


Approx total cooking time

 Rare

 6-8 mins
 10 mins

 10 mins


 25-35 mins
 Medium rare  12 mins
 Medium  15 mins
 Well Done  18-20 mins

 

Heart of Rump, Sirloin Roast 1kg, Rib Mini Roast

 


Searing time per side


Roasting time in oven


Minimum resting time


Approx total cooking time

 Rare

 8-10 mins
 22-24 mins

 10 mins


 20-30 mins
 Medium rare  26-28 mins
 Medium  30-32 mins
 Well Done  36-38 mins

Lamb Cooking Times

Short Saddle of Lamb & Mini Lamb Leg (boneless)

 


Searing time per side


Roasting time in oven


Minimum resting time


Approx total cooking time

 Medium
 6-8 mins
 15 mins
 10 mins

 25-35 mins
 Well done  18-20 mins

 

Rack of Lamb

 


Searing time per side


Roasting time in oven


Minimum resting time


Approx total cooking time

 Medium
 4-5 mins
 10-12 mins
 10 mins

 40-55 mins
 Well Done  14-16 mins

Pork Cooking Times

Pork Loin Mini Roast  NB. The juices must run clear

 


Searing time per side


Roasting time in oven


Minimum resting time


Approx total cooking time

 Medium  8-10 mins  25-30 mins  10 mins  45 mins

Pot roasting


Beef Mini Pot RoastsPot roasting is the perfect method for heavily marbled humble cuts which will develop fall-apart tender meat with a crispy caramelised outer layer during cooking. This method is very similar to traditional braising except the meat is uncovered during cooking.



How to pot roast video

Making the most of your heavily marbled humble cuts by pot roasting couldn't be easier.

Watch this video for a start to finish guide on how to achieve the best results.


3 simple steps to pot roasting perfection

Prepare the pot roast1. Prepare the meat: Preheat your oven to 160°C/325°F/Gas 3. Place the joint in a roasting tin, rub salt over the top of it, and pour in enough water, stock or wine to cover the bottom quarter to a third of the meat. You can add a few diced vegetables too if you like.


Slow cook the pot roast2. Slow-cook: Pop in the oven and cook for the times shown below, topping up the liquid as required and basting 2-4 times. The meat is ready when you can pull it apart with a fork!


Rest & carve the pot roast3. Rest & Carve: Remember to rest the joint somewhere warm – 10 minutes for the Mini Pot Roasts and 20 minutes for the larger ones.* Then place the joint upside down (so the meat doesn’t get squashed) and slice.

*Tip: This is a great time to reduce the cooking liquor into a tasty gravy.


Select roast type below for cooking times


Large Bone-in Pot Roasts

 Joint

 Cooking Time at 160º

 Beef Shoulder Pot Roast  2¾ - 3 hrs
 Beef & Pork Pot Roast  2¾ - 3 hrs
 Pork Pot Roast  2¼ - 2½ hrs
 Stuffed Beef Pot Roast  2¾ - 3 hrs
 Stuffed Lamb Pot Roast  2¾ - 3 hrs

Mini Pot Roasts

 Joint

 Cooking Time at 160º

 Beef Shoulder Mini Pot Roast  2½ - 2¾ hrs
 Beef & Pork Mini Pot Roast  2¼ - 2½ hrs
 Stuffed Beef Mini Pot Roast  2¼ - 2½ hrs
 Stuffed Lamb Mini Pot Roast  2¼ - 2½ hrs

Low temperature roasting


Low Temperature Cooking SteakLow temperature cooking is a fantastic method that can be used for just about every naturally tender cut of beef, lamb, pork and veal. It involves searing the outside of the meat at a high temperature, and then roasting in a very low oven for a lengthy period. Any size of meat can be cooked using this method, even something as small as a steak.



Low temperature cooking video

Watch this video to see how you can low temperature cook with ease.

This method can be used for many cuts of varying sizes but remember a meat thermometer is essential for good results!


4 steps to achieving low temperature roasting perfection

Carnivores' Rib Steak1. Prepare the meat & preheat oven: Before cooking, allow the defrosted meat to come to room temperature and remove it from its vacuum packaging, patting dry with kitchen paper. Allow the meat to ‘bloom’ for up to 30 minutes before cooking. Preheat the oven (with the fan turned off) to 80ºC and place a roasting tray in the oven to heat up. Heat a griddle or frying pan on high.



Carnivores' Rib Steak Searing2. Sear the meat: Add a little olive oil to the pan, or brush the oil directly onto the meat to avoid using too much. Sear the meat on all sides for the recommended time (see table below) to brown it all over. This will vastly improve both the flavour and appearance of your meat.



Carnivores' Rib Steak with Thermometer3. Using the meat thermometer: Season the meat with salt and pepper. Place the meat on the preheated roasting tray. Set the meat thermometer to the desired internal temperature (see table below), and insert the probe horizontally into the centre of the meat. Place the meat in the preheated oven with the thermometer cord through the door (the main unit remains outside).

Tip: Do not be tempted to transfer the meat to the oven in the same pan used for searing, as this will make the meat cook too quickly.



Carnivores' Rib Steak Cooking4. The Cooking Process: Keep the oven door closed during cooking. Opening the door lets heat escape and increases the cooking time. When the thermometer beeps your meat is ready to serve straight away. There is no need to rest your meat as it has rested during the cooking process. The lower temperatures allow the meat juices to circulate continually during cooking so the meat stays incredibly soft and the joint is cooked more evenly.

Tip: If your guests are late you can keep the meat warm at 60ºC for up to an hour for large joints and 30 minutes for smaller cuts. If your oven does not have a setting as low as 60ºC simply switch off the oven.


Select roast type below for cooking times


Beef Roast Times


 Searing time  per side


 Recommended internal  temperature


 Approx total cooking  time at 80ºC

 Chateaubriand  4 - 5 mins  60 - 65ºC  60 - 90 mins
 Centre Cut
 Fillet Log
 4 - 5 min  60 - 65ºC  60 - 90 mins
 Topside Mini  Roast  4 - 5 mins  60 - 65ºC  60 - 90 mins
 Whole Fillet  6 - 8 mins  50 - 60ºC  1½ - 2 hrs
 Short Striploin  8 - 10 mins  60 - 65ºC  2½ - 3 hrs
 Topside Roll  8 - 10 mins  60 - 65ºC  2½ - 3 hrs
 Heart of
 Rump Roast
 10 - 15 mins  60 - 65ºC  3 - 3¼ hrs
 Tafelspitz  10 - 15 mins  60 - 65ºC  3 - 3¼ hrs

Lamb Roast Times


 Searing time  per side


 Recommended internal  temperature


 Approx total cooking  time at 80ºC

 Lamb Loins
 & Fillets
 2 - 3 mins  60 - 65ºC  45 - 60 mins
 Lamb Rack  5 - 6 mins  60 - 65ºC  60 - 75 mins
 Lamb Short
 Saddle
 6 - 8 mins  60 - 65ºC  75 - 90 mins
 Mini Lamb
 Leg
 (boneless)
 6 - 8 mins  50 - 60ºC  3 - 3½ hrs

 

 Leg of Lamb (boneless)

 Medium  12 - 15 mins  55 - 60ºC  3 - 3½ hrs
 Well Done  18 - 20 mins  65 - 70ºC  3 - 3½ hrs

Pork Roast Times


 Searing time  per side


 Recommended internal  temperature


 Approx total cooking  time at 80ºC

 Pork Fillet  4 - 5 mins  60 - 65ºC  60 - 90 mins
 Pork Loin
 Mini Roast
 4 - 5 min  60 - 65ºC  60 - 90 mins