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The Perfect Roast

SUGGESTED COOKING TIMES PER 500g
	Temp	Rare	Medium	Well Done
BEEF
Rib Eye/Scotch Fillet, Rump, Sirloin, Fillet, Topside	200oC	15 - 20 min	20 - 25 min	25 - 30 min
Silverside, Blade, Round	160oC	20 - 25 min	25 - 30 min	30 - 35 min
LAMB
Leg (bone-in), Easy carve leg, boned & rolled shoulder, easy carve shoulder, boned and rolled loin, trim lamb tunnel-boned leg	180oC	20 - 25 min	25 - 30 min	30 - 35 min
Round roast, topside roast, neck fillet roast, trim lamb eye of loin.	220oC	30 - 35 mins	35 - 40 mins	40 - 45 mins
Loin rack, party rack, four rib roast	200oC	30-35 min total cooking time	35-40 min total cooking time	40-45 min total cooking time

Steps:

• Preheat oven.
• Place roast on a rack in a baking dish. ·
• The cooking times provided are a guide only, for accuracy in cooking times use a meat thermometre (available at supermarkets and kitchenware departments).
• Remove roast when cooked to the desired level and cover with foil.
• Let rest in a warm place for 10-20 minutes before carving.
• Where the roast is a fillet, brown before roasting.

The best beef tip of all - buy beef that is graded by Meat Standards Australia, it's guaranteed to be tender.