NOTE: A larger piece of meat requires fewer minutes per 500g than a smaller cut.
Roasts with bone-in cook more quickly than boned and rolled roasts.
When using a thermometer, insert into the thickest part of the meat.
General Tips for Roasting Red Meat
COOK MEAT FROM ROOM TEMPERATURE:
If possible, take the meat from refrigerator about 30 minutes before cooking. This will allow enough time for the beef or lamb to come to room temperature and result in more even cooking.
BROWN MEAT FIRST:
This will improve flavour, particularly when using small, very lean cuts that only need to cook for a short amount of time.
USE A MEAT RACK:
This will allow even heat circulation and browning, or place meat on a bed of vegetables.
Resting is one of the most important steps as it enables the temperature to even out and the meat fibres to relax and reabsorb some of the juices.
CARVE WHEREVER POSSIBLE ACROSS THE GRAIN:
This will result in optimum tenderness.
Measure 3 tablespoons of the roasting pan juices into a small saucepan. Add 2 tablespoons of flour and cook, stirring until the flour turns a nut brown.
Carefully add 1½ cups of stock/water (water from boiled vegetables adds flavour) and stir continuously, allowing the gravy to thicken and boil.
Reduce heat and simmer for 2 minutes. Season with salt & pepper.