It can be tricky sorting out which cuts like a quick roast and which ones need it low and slow to reach melt-in-the-mouth tenderness. So, how do those cuts translate into roasting times and temperatures? Our guide should take the guesswork out of your next trip to the meat counter.
BEEF
Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin
Cooking temperature: 200C
Cooking times (per 500g):
Rare 15-20 minutes
Medium 20-25 minutes
Well done 25-30 minutes
Silverside, blade, topside, standing rib, centre rump, rump eye
Cooking temperature: 160C
Cooking times (per 500g):
Rare 20-25 minutes
Medium 25-30 minutes
Well done 30-35 minutes
LAMB
Rack, striploin, boneless rump, topside, silverside, thick flank
Cooking temperature: 220C
Cooking times (per 500g):
Rare 15-20 minutes
Medium 20-25 minutes
Well done 25-30 minutes
Leg (whole or short-cut), shoulder, mid-loin
Cooking temperature: 180C
Cooking times (per 500g):
Rare 20-25 minutes
Medium 25-30 minutes
Well done 30-35 minutes
PORK
Leg, loin, shoulder
Cooking temperature: 180C
Cooking times (per 500g):
Medium 30-35 minutes (plus an additional 30 minutes to the total time)
Well done 35-40 minutes (plus an additional 30 minutes to the total time)
