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Low temperature cooking guideLow temperature cooking guide

Perfect for every natural tender cut

Low 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, so the meat stays succulent. Any size of meat an be cooked using this method, even something as small as a steak. A meat thermometer is essential for good results.

1. Prepare the meat & equipment

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.

2. 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 improve both the flavour and appearance of your meat.

3. Using the meat thermometer

Season the meat and place 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).


4. 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.

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


Centre Cut Fillet LogCentre Cut Fillet Log
Lamb Short SaddleLamb Short Saddle

Product First sear in a pan on all sides (total minutes)

Recommended internal temperature

Approx cooking time conventional oven  80ºC



Beef Steaks 150g - 250g 2 - 3 60 - 65ºC 40 - 60 minutes
Carnivores' Fillet, Sirloin or Ribeye Steaks



4 - 5



60 - 65ºC



60 - 90 minutes

Topside Mini Roast
Centre Cut Fillet Log
Whole Fillet 6 - 8 50 - 60ºC 1½ - 2 hours
Sirloin Roast 1kg 8 - 10 60 - 65ºC 2½ - 3 hours
Heart of Rump Roast 10 - 15 60 - 65ºC 3 - 3¼ hours



Lamb Loin and Fillets 2 - 3 60 - 65ºC 45 - 60 minutes
Lamb Rack 5 - 6 60 - 65ºC 60 - 75 minutes
Lamb Short Saddle


6 - 8


60 - 65ºC


75 - 90 minutes

Mini Lamb Leg, boneless
Lamb Leg (boneless)      
Medium 12 - 15 55 - 60ºC


3 - 3½ hours

Well done 18 - 20 65 - 70ºC


Pork NB. The juices must run clear

Pork Loin Steaks 1 - 2 70 - 72ºC 40 - 60 minutes
Pork Chops 1 - 2 70 - 72ºC 60 - 75 minutes
Pork Fillet 4 - 5 65 - 70ºC 1½ - 1¾ hours
Pork Loin Mini Roast 8 - 10 70 - 72ºC 1¾ - 2 hours



Veal Loin Steaks 2 - 3 65 - 70ºC 40 - 60 minutes
Veal Ribeye Steaks 2 - 3 65 - 70ºC 60 - 75 minutes



Further information

Low temperatue cooking is ideal for roasting the best cuts of meat which are lean and very tender. It is not the same as slow cooking, which is a method of cooking humbler cuts of meat with liquid to tenderise them.

Any cut of tender meat can be cooked using this method, but we would recommend cooking bone-in products (eg: 5-Bone Rib of beef) by conventional roasting. Quite simply the higher heat brings more flavour out of the bone, giving you a sweeter, more flavoursome result. It helps to melt the fat in the meat, so the joint bastes itself.

Oven temperatures can vary, so it may be worth having your oven thermostat checked, or use an oven thermometer to check the temperature before cooking.

It is possible to use a gas oven on its lowest setting for low temperature cooking, but the cooking times given will be reduced - you'll need a meat thermometer.