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    A handy guide to roasting meat

    Create a roast to remember with these fresh ideas, tips and recipes

    Why wait till Sunday? Get roasting any day of the week. With this handy roast guide as your reference, you can easily choose the meat and cut to suit your roasting needs. Find our recommended cooking temperatures, as well as tips and tricks that’ll have you roasting like an expert in no time. Plus, discover suggestions for flavour-packed sauces and gravy recipes to turn your meal into an unforgettable feast.

    At a glance


    A quick guide to roasting times

    Use this guide as a roasting rule of thumb. Refer back to it each time you roast to quickly find the recommended oven temperatures and cook times for the meat you’re cooking.

    Type of meat Oven temperature Roasting time* (per 500g)
    Chicken 190°C/170°C fan-forced 20-25 minutes
    Beef 200°C/180°C fan-forced 15-20 minutes for rare, 20-25 minutes for medium, 30 minutes for well done
    Lamb 180°C/160°C fan-forced 20-25 minutes for rare, 25-30 minutes for medium, 35 minutes for well done
    Pork 220°C/200°C fan-forced 20 minutes at 220°C, then another 20 minutes at 180°C

    *Roasting times may vary depending on oven type.

    01

    Roast chicken

    With crispy skin and succulent meat, roast chicken is a dinner table classic. A perfect partner with potatoes, serve it with perfectly roasted potatoes or a crispy sage potato bake. After something green? Try this roasted asparagus with hazelnut pangrattato.

    Best cuts for roasting

    Whole chicken

    Impressive and great value. A classic family roast with something for everyone.

    Drumsticks

    Great for marinating. A quick and easy roast option.

    Chicken thighs

    Juicy and packed with flavour. A perfect cut to use for traybake roasts.

    Marylands

    Thigh with drumstick attached. A no-carve alternative to a whole chicken.

    How to roast chicken

    • Step 01

      If frozen, defrost chicken in the fridge on a large dish to catch any juices.

    • Step 02

      If roasting a whole chicken, fill the cavity with lemon and fresh herbs such as thyme and rosemary to add extra flavour. If roasting chicken drumsticks, marylands or thighs, marinate cuts overnight, or try a rub.

    • Step 03

      Roast whole chicken on a rack inside a baking tray to allow even cooking. Cook drumsticks, marylands and thighs on the highest shelf in the oven so the skin goes crispy and the inside stays juicy. Follow our roasting guide above for cook times and oven temperatures.

    • Step 04

      Baste whole chicken with olive oil or clarified butter every 15 minutes to ensure tender meat and crispy skin.

    • Step 05

      To test if the chicken is ready, pierce the thickest part of the meat with a skewer and see if juices run clear (on a whole bird, try the area where the breast meets the thigh). If the juices are pink, continue cooking.

    • Step 06

      After cooking and before carving, allow whole roast chicken to rest for 10 minutes, covered loosely with foil, to ensure juices redistribute throughout the chicken.

    02

    Roast beef

    Learn how to roast beef to perfection so it’s caramelised on the outside and juicy on the inside. Go for the traditional roast beef and serve it with these mini yorkshire puddings or creamy mashed potatoes. You can also add some colour to your plate with this warm pumpkin and beetroot salad.

    Best cuts for roasting

    Bolar blade

    Great value and full of flavour. An excellent cut to roast for larger groups.

    Standing rib roast

    Tender and juicy. A premium beef cut that’s perfect for special occasions.

    Brisket

    Perfect for slow roasting. A hearty cut to use for flavourful pulled beef.

    Eye fillet

    Lean and tender. A quick roast option that’s ideal for smaller servings.

    How to roast beef

    • Step 01

      Before cooking, let the beef come to room temperature to ensure even cooking, then rub with a little oil and season well with salt and pepper.

    • Step 02

      Roast beef on a rack inside a baking tray to allow even cooking. Follow our roasting guide above for cook times and oven temperatures. You can use a meat thermometer to help you achieve the doneness you desire. Around 50ºC is rare, 60ºC is medium and 70ºC is well done.

    • Step 03

      Once cooked, remove from the oven, loosely cover with foil and rest for 10-15 minutes. This helps the juices to redistribute throughout the roast prior to carving.

    • Step 04

      Serve with sauce, such as this easy gravy, mushroom sauce or horseradish cream, and your favourite sides.

    03

    Roast lamb

    Quite possibly Australia’s favourite roast, roast lamb is a dish that brings loved ones together. Make a traditional roast, or slow roast lamb for tender meat that falls off the bone. Serve your lamb with tabouli or a watermelon, mint and feta salad for a mediterranean meal, or go for comfort and sandwich lamb between these garlicky potato rolls.

    Best cuts for roasting

    Leg of lamb

    Tender, great value and full flavoured. A family favourite that’ll feed a crowd.

    Rack of lamb

    Ideal for special occasions. A premium cut for an impressive roast.

    Lamb shoulder

    Perfect for slow roasting. A cut to cook low and slow for delicious shredded lamb.

    Lamb shanks

    Winter comfort food at its finest. A tougher cut that softens nicely with slow roasting.

    How to roast lamb

    • Step 01

      Marinate lamb overnight or coat in a dry spice mix before cooking for extra flavour.

    • Step 02

      Remove lamb from the fridge 30 minutes before cooking to bring it to room temperature.

    • Step 03

      Add any herbs and aromatics, such as lemon, rosemary and garlic, to a large, deep roasting pan, and place lamb on top. Coat with marinade if using, season well and roast. Follow our roasting guide above for cook times and oven temperatures. You can use a meat thermometer to help you achieve the doneness you desire. Around 50ºC is rare, 60ºC is medium and 70ºC is well done.

    • Step 04

      Once cooked, remove from the oven, loosely cover with foil and rest for 10-15 minutes. This helps the juices to redistribute throughout the roast prior to carving.

    How to slow roast lamb

    Lamb shoulder is perfect for slow roasting. Follow these steps for a perfectly tender, fall-off-the-bone roast every time.

    • Step 1: Preheat oven to 200°C/180°C fan-forced. Add lamb shoulder and marinade (if using) to a large roasting pan and cook in oven for 20 minutes.

    • Step 2: Remove lamb from oven and reduce temperature to 160°C/140°C fan-forced. Add 1 cup of stock to the roasting dish, cover tightly with foil and cook for an additional 4 hours or until tender.

    • Step 3: When cooked, the lamb can be pulled from the bone and shredded with forks.

    04

    Roast pork

    Perfect the pork roast, whether you like your pork with crispy, crunchy crackling or saucy and pulled apart. Pair it with sweet, warming or zingy flavours like apple, honey, maple, mustard and soy. These maple-glazed carrots and sprouts are a perfect match, or try this pickled apple and fennel salad for something fresh.

    Best cuts for roasting

    Pork belly

    The fan favourite. A juicy cut that makes a simple, succulent roast with crispy skin.

    Boneless pork shoulder

    Versatile and great value. A slow roast cut for succulent slices of meat or saucy pulled pork.

    Pork loin

    Ultra tender. A delicious centrepiece for special occasions that’s available boned or rolled.

    Pork leg

    Great for groups. An ideal roast with the best of everything: juicy meat and crispy crackling.

    How to roast pork and make pork crackling

    • Step 01

      Pat pork belly dry with paper towels. Using a sharp knife, score skin at 1cm intervals. Scoring helps the fat bubble up to the surface during cooking. Place pork on a plate. Refrigerate, uncovered, for 4 hours or overnight. This allows the cold air to wick away moisture and keep the rind and fat as dry as possible.
      TIP: It’s easier to score pork when it is cold straight from the fridge. You’ll need a very sharp knife to cut through the rind.

    • Step 02

      Remove pork from fridge and stand for 30 minutes to bring to room temperature. Rub salt flakes into rind. Seasoning the rind well helps absorb any remaining moisture and gives the crackling flavour.

    • Step 03

      Preheat oven to 240°C/220°C fan-forced. Pat dry any excess moisture from the rind with paper towel. Drizzle with olive oil. Place in a roasting pan, rind-side up. Roast for 45 minutes. Reduce temperature to 220°C/200°C fan-forced and roast for a further 45 minutes or until skin is golden and crisp.

    • Step 04

      Once cooked, remove from the oven, loosely cover with foil and rest for 15 minutes. This helps the juices to redistribute throughout the roast prior to slicing.

    How to roast pork without crackling

    A juicy roast pork is just as delicious without crackling. Follow these steps for a perfectly succulent roast.

    • Step 1: Preheat oven to 200°C/180°C fan-forced.

    • Step 2: Heat 1 tbs olive oil in a large frying pan over medium-high heat and brown pork on all sides.

    • Step 3: Rest for 10 minutes before slicing and serving.

    Must-have roasting tools

    • Heavy-duty roasting tray or pan with high sides

      Choose a roasting tray or pan with high sides that’s big enough to fit a whole chicken (or two!), a leg of lamb or a pork loin roast. Make sure to measure the size of your oven first so you know it will fit.

    • Roasting rack

      A roasting rack that fits snugly inside your roasting tray elevates the roast off the surface of the pan allowing air to circulate more freely, resulting in more even browning and cooking. It also helps to keep the meat raised out of the roasting juices so the skin can crisp up.
      TIP: Add a cup of water to the pan to stop juices from burning or line it with baking paper for easier cleaning.

    • Lidded casserole dish or dutch oven

      A lidded casserole dish or dutch oven is necessary for slow roasting meat, such as lamb shanks and pork shoulder, to keep moisture and juices locked in.

    • Sharp carving set with knife and fork

      A sharp carving knife and fork is essential for easy slicing. A poorly carved roast can lose moisture and become dry, spoiling the appearance and flavour.

    Learn how to make a classic gravy for your roast

    Sauces and gravy recipes

    Discover the best sauces and gravy recipes to serve with your roast, from sweet and tangy to creamy and rich.