Perfect the art of oven-roasting meat

To preserve succulence, seal the meat by lightly browning it in a pre-heated pan.

Season with salt and freshly ground black pepper, place it, fat-side up, in a roasting pan (a rack may be used) and roast in a pre-heated oven (160-180°C) following the guidelines below for time.

Allow roast to stand for about 10 minutes before carving.

 

Recommended roasting times:

Beef, Lamb or Veal: allow 20-25 minutes per 500g plus an additional 20 minutes.
Pork: allow 25-30 minutes per 500g plus an additional 20 minutes.

Recommended cuts:

Note: you can shop these cuts here or in the product carousel below. 

Beef, whole fillet
Beef Entrecote
Round roast of beef or lamb
Lamb leg (whole, deboned, butterflied or easy-carve)
Rack, rolled saddle of lamb 
Deboned shoulder of lamb or pork 
Crown roast
Pork loin roast
Lamb leg roast
Pork belly roast 
Lamb or pork shoulder roast 
Beef rib-eye roast 
Beef silverside roast
Veal whole fillet