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ROASTING GUIDE
Roasting Suggestions
& Chart
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.
Always use a roasting dish without a cover and do
not add water to your roast as this has a steaming
effect.
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.
These temperature and times are a guide only and
you may need to increase or decrease these
depending on your preferences.
Average Roasting
Times & Temperatures
Temp °C Minutes Internal
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
Hogget/Lamb Medium 160-170 30-40 75-80
Well Done 160-170 45-60 80-85
Pork Well Done 180-185 40-45 78
Chicken Well Done 160-180 25-30
Venison* Rare 220 3.5 per cm 65-70
thickness
* Brown prior to roasting in an oiled frypan on high heat.