14
ROASTING GUIDE
Meat
Temp
Minutes
Internal
°
C
per 500g
Temp
°
C
Beef
Rare
160-170
30-35
60-65
Medium
160-170
35-45
65-75
Well Done
160-170
45-60
75-80
Mutton
Well Done
160-170
45-60
80-85
Hogget / Lamb
Medium
160-170
30-40
79-82
Well Done
160-170
45-60
82-85
Pork
Well Done
180-185
40-45
78
Chicken
Well Done
160-180
25-30
Cervena *
Rare
220
3
1
/2
per cm
65-70
thickness
* Brown prior to roasting in an oiled frypan on high heat.
These temperatures and times are a guide only and you may need to increase or decrease
these depending on your preferences.
A large piece of meat requires fewer minutes per 500g than a smaller piece. Roasting times
will be affected by the shape and size of the meat being roasted. Meat with a bone will cook
more quickly than a rolled roast.
Do not add water to your roast as this has a steaming affect.
Use a meat thermometer or meat probe to ensure an accurate result. As the internal
temperature of the meat will continue to rise during standing, please allow for this in your
calculation. This is particularly important if you want a rare or medium rare roast.
