Your Roasting Guide

A perfectly cooked roast is a NECESSITY! We've taken the time to break down cooking time and temperatures based on the cut of meat for beef, lamb & pork.

Here are 2 MUST-DO rules to obtain the juiciest and most tender roast..

1. SEAR your roast before you put it in the oven. With your roasting pan searing hot and with a bit of oil at the bottom, sear the roast until it's golden brown on all sides. By doing this you're creating a barrier where the juice cannot escape.

2. REST your roast before you carve it. We recommend 5mins for every 500g as a general rule. Resting the roast helps the juices redistribute throughout the cut of meat.

3. For PORK - before putting your Pork into the oven, thoroughly dry the skin and smother with good quality salt only - no oil.