Recipe from: 2009
oven roast

Ingredients 1
  • Meat


1. Wipe the meat with a damp cloth and sprinkle with salt and pepper.
2. Seal the surface of the meat by browning it rapidly in a very hot, heavy saucepan. Turn to seal the meat all over.
3. Place the meat on a greased rack that fits into an oven pan. Place the pan with the rack in the middle of a moderate oven at 180 °C (350 °F).
4. When the meat is well browned on one side and halfway done, turn and brown the other side to the required degree of doneness.


This method is suitable for cuts weighing 1 – 2 kg. Cuts which are ideal for ovenroasting or pot-roasting are: leg, shoulder, brisket, chump and loin of mutton and lamb; beef fillet, rump and sirloin steak, rolled sirloin; veal risket, leg of veal, veal loin; leg of pork, pork loin and shoulder; suckling pig*, poultry, game birds* and leg of venison*. It’s important to leave meat to rest for a few minutes before carving it.

Calculating cooking times for whole meat cuts

Use the following formula as a basic guide for calculating the cooking times for whole meat cuts if cooked in the oven at 180 °C (350 °F), grilled or pot-roasted.

Meat on the bone Allow 20 minutes per 500 g meat plus 20 minutes extra for medium-done. Meat cooked for 25 minutes per 500 g plus an extra 25 minutes will be well-done.
Meat cuts off the bone Allow 15 minutes per 500 g meat plus an extra 15 minutes for medium-done.


Read more on: lamb

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