Hayden Quinn shares his simple steps that are the basis for all roasts.
Take the stress out of achieving the perfect roast with these easy steps:
Preheat the oven in line with the type of cut you are roasting (see our chart below), depending on the weight of the roast. Brush it lightly with oil. Season with salt, pepper and any flavourings.
Place the roast on a rack in a roasting dish. Raising the roast allows the heat to circulate, browning it evenly.
Different cuts require different cooking times per fixed weight (see our chart below). For ease and accuracy use a meat thermometer.
Remove roast when cooked to desired degree. Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.
- Take the roast from the fridge about 15-20 minutes before cooking. This will take the chill out of the meat and allow it to cook more evenly. If you like rare or medium rare meat, and the roast is without a bone it’s a good idea to do this. Never stand meat in direct sunlight, standing the meat in a cool kitchen (covered) for a short period of time (no longer than 20 mins) before cooking is fine.
- Use a roasting dish that is close to the size of the roast you are cooking. Place the roast on a rack in a roasting dish. Raising the roast allows it to brown evenly. Placing the roast on a bed of vegies (cut into sticks) or trimmed meat bones is another way to raise the roast. The exception is bone-in roasts like a standing rib roast; the natural arc of the bones raises the meat from the base of the roasting dish removing the need to raise it off the pan.
- Cook for the calculated time, baste the roast occasionally. Use the juices in the roasting dish to baste the roast as it cooks. Add a little stock to the dish if there’s only a small amount of pan juices. Or make a baste to give your roast extra flavour (see below).
- Check the temperature (or ‘doneness) about 10 minutes before the estimated cooking is up. Take larger roasts out of the oven just short of the goal, as the larger roasts and bone in roasts tend to cook further and go up just a little in temperature (and therefore, doneness) as they rest.
- Always allow the roast to rest before serving. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving.
Cook to your liking… judge your roasts degree of doneness.
The internal temperature for:
- Rare 60ºC
- Medium rare 60-65ºC
- Medium 65-70ºC
- Medium well done 70ºC
- Well done 75ºC