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BEEF
Cut
Thickness/weight
Approximate cooking time & method
Bolar Roast, whole,
boneless
2kg (80-100mm thick)
80 to 100 minutes
roast/indirect medium heat
(190-230°C)
Brisket, whole
(untrimmed)
6–7kg
10 to 12 hours
low and slow/indirect very low heat
(100-130°C)
Burger, minced beef
2cm thick
8 to 10 minutes
barbecue/direct medium-high heat
(210-250°C)
Kebab
3cm cubes
6 to 7 minutes
barbecue/direct high heat
(250-290°C)
Rib roast (prime rib),
with bone
4kg (100-120mm
thick)
1¾ to 2 hours
roast/indirect medium heat
(190-230°C)
Short ribs
2–2.5kg
7 to 8 hours
low and slow/indirect very low heat
(100-130°C)
Steak: rump, porter
-
house,
rib-eye, T-bone or illet
2cm thick
4 to 6 minutes
barbecue/direct high heat
(250-290°C)
2.5cm thick
6 to 8 minutes
barbecue/direct high heat
(250-290°C)
3cm thick
8 to 10 minutes
barbecue/direct high heat
(250-290°C)
4cm thick
14 to 21 minutes total: 4 to 6 minutes
barbecue/direct high heat
(250-
290°C), 10 to 15 minutes
roast/indirect medium heat
(190-230°C)
Barbecuing Guide
The following cuts, thicknesses, weights and barbecuing times are meant to be guidelines rather than rules.
Cooking times and temperatures are affected by factors such as altitude, wind, outside temperature, how
much food you are cooking and how well done you like your food.
Direct cooking: Barbecue steaks, ish illets, boneless chicken pieces and vegetables using the direct method
for the time given on the chart, turning once, halfway through cooking (except for scallops in shell and
oysters).
Indirect cooking: Roast whole poultry, bone in poultry pieces, roast meats, whole ish and other thicker
cuts using the indirect method. There is no need to turn the food. Cooking times for beef and lamb are for
MEDIUM unless otherwise noted. Let roasts and larger cuts of meat rest for 5 to 10 minutes before carving.
To calculate the cooking times for any roast (without a cavity, i.e poultry), measure the thickness and calculate
1 minute per millimetre. For example, if the roast is 90mm thick, cook it for 90 minutes. If you want your roast
to be well done, you will need to add 20% (or 18 minutes) to the cooking time. On the other hand, if you want
it rare, you will need to deduct 20% (or 18 minutes).
LAMB
Cut
Thickness/weight
Approximate cooking time & method
Burger, lamb mince
2cm thick
8 to 10 minutes
barbecue/direct medium-high heat
(210-250°C)
Chop or cutlet: loin or
chump (trimmed, if un-
trimmed use a hotplate)
2cm thick
4 to 6 minutes
barbecue/direct medium-high heat
(210-250°C)
2.5cm thick
6 to 8 minutes
barbecue/direct medium-high heat
(210-250°C)
Leg of lamb, bone in
1.8kg to 2.3kg
(approx. thickness
80-100mm)
1½ to 2 hours
roast/indirect medium heat
(190-230°C)
Leg of lamb, boneless,
rolled
1.25–1.5kg (approx.
thickness 80-100mm)
1½ to 2 hours
roast/indirect medium heat
(190-230°C)
Leg of lamb, butterlied
1.5–1.75kg
30 to 45 minutes total: sear 10 to 15 minutes
barbecue/direct
medium-high heat
(210-250°C), cook 20 to 30 minutes
roast/
indirect medium heat
(190-230°C)
Rack of lamb
500–750g
25 to 35 minutes
roast/indirect high heat
(220-260°C)
Shoulder, boneless, rolled
1.25-1.5kg
6 to 7 hours
low and slow/indirect very low heat
(100-130°C)