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Oven-roast meats

Oven roasting uses dry heat and is best suited for tender cuts of 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: these cuts are all available from selected Woolworths stores nationwide.

• Beef, whole fillet - try Seared beef fillet with horseradish potatoes
• Beef Entrecote
• Round roast of beef or lamb
• Lamb leg (Whole, Deboned, Butterflied or Easy-Carve) - try Marinated butterflied leg of lamb
• Rack, rolled saddle of lamb - try Fast-roast rack of lamb
• Deboned shoulder of lamb or pork - try Tender lamb, brinjal and potato curry pie or Slow-roasted shoulder of lamb with apricots
• Crown roast
• Pork loin roast
• Lamb leg roast - try Roast leg of lamb with garlic sauce
• Pork belly roast - try Slow-roasted pork belly with wilted bok choy
• Lamb or pork shoulder roast - try 8-hour Eight-hour melt-in-the-mouth lamb simmered in chermoula and honey 
• Beef rib-eye roast - try Roast riby-eye with Bernease sauce
• Beef silverside Roast
• Veal whole fillet - try Paprika veal and mushrooms with noodles