Roasting Guidelines

*

* Note: These roasting times are simply guidelines as cooking times may vary from oven to oven.

CategoryMeat CutOven Temperature (Celsius)Approx. Cooking TimeSafe Minimum Internal Temperature
BeefStriploin180˚C44 mins per kg + 20 mins over *65˚C
Rib Eye Roast180˚C44 mins per kg + 20 mins over *65˚C
Rib of Beef on the bone180˚C44 mins per kg + 20 mins over *65˚C
Whole Fillet of Beef180˚C44 mins per kg + 20 mins over *65˚C
Sirloin Roast180˚C44 mins per kg + 20 mins over *65˚C
Housekeepers Cut180˚C44 mins per kg + 20 mins over *65˚C
Tailend Corned Beef180˚C44 mins per kg + 20 mins over *65˚C
PorkFree Range Pork Belly180˚C44 mins per kg + 20 mins over *72˚C
Free Range Pork Loin180˚C44 mins per kg + 20 mins over *72˚C
Free Range Pork Shoulder170˚C3hrs total *72˚C
Free Range Leg of pork180˚C3hrs total *72˚C
Free Range Pork Loin stuffed180˚C44 mins per kg + 20 mins over *72˚C
Free Range Pork fillet180˚C44 mins per kg + 20 mins over *72˚C
Free Range Pork fillet stuffed180˚C44 mins per kg + 20 mins over *72˚C
Free Range Pork Neck180˚C44 mins per kg + 20 mins over *72˚C
ChickenWhole Chicken180˚C1.5-2 hrs total *74˚C
Chicken Supreme Bone in180˚C45 minutes *74˚C
Chicken legs or Thighs180˚C40-50 minutes *74˚C
LambFull Leg of Lamb180˚C44 mins per kg + 20 mins over *65˚C
Half Leg of Lamb180˚C44 mins per kg + 20 mins over *65˚C
Rack of Lamb180˚C44 mins per kg + 20 mins over *65˚C
Stuffed Rack of Lamb180˚C44 mins per kg + 20 mins over *65˚C