Cook the Perfect Roast Meal
Everyone loves a Roast Meal.
Roast Meal Cooking Times for meduim. Adjust for rare or well done
Beef: 60 minutes per kg. Oven temperature 180 C.
Lamb: 60 minutes per kg. Oven temperature 180 C.
Hogget: 70 minutes per kg. Oven temperature 180 C.
Pork: 90 minutes per kg. Oven temperature 180 C.
Veal: 90 minutes per kg. Oven temperature 180 C.
I like to sear the meat in a hot oven for a short period to seal in juices before lowering temperature.
PORK AND VEAL MUST BE WELL DONE.
Meats may be roasted from the hard frozen state – though cooking time is almost double that of meat cooked at room temperature. Beef cuts (also veal) with areas of exposed meat should at least be cooked from the soft frozen state as there is a greater loss of moisture if allowed to thaw completely. Lamb and pork can be allowed to thaw completely.
After completion of cooking, a roast should be rested in a warm place for 15 to 30 minutes. This resting makes carving easier and the meat is more tender and juicy.
If roast has not been frozen – meat should be at room temperature – so remove it from the refrigerator about 1 hour before cooking time.
Leg of Lamb Recipe
Leg or shoulder of lamb, sprigs of rosemary, garlic gloves skin on, olive oil
remove roast from fridge 60 minutes before roasting( this helps the roast cook more evenly and you will have less shrinkage
Weigh roast and calculate cooking time. Allow approx 30 minutes for each 1/2kg for well done
Preheat oven to 220, spread rosemary sprigs over base of a roasting pan. Scatter garlic over rosemary. Drizzle 1 tablespoon oil over lamb and rub in. Season all over with black pepper. (not salt, as this will draw the moisture from the lamb)
Place lamb in baking dish with fat side up.
Cook in hot oven for first 20 minutes then reduce heat to 180 for the required time
Remove lamb and baste with pan juices and wrap in alfoil for 20 mintues to rest before slicing
To return to home page roast meal
|
