Roasting Guidelines

Roasting Guidelines

 

Roasting Guidelines - James Whelan Butchers

Note: These roasting times are simply guidelines as cooking times may vary from oven to oven.

Category Meat Cut Oven Temperature (Celsius) Approx. Cooking Time Safe Minimum Internal Temperature
Beef Dry Aged Angus Striploin 180˚C 44 mins per kg + 20 mins over * 65˚C
Rib Eye Roast 180˚C 44 mins per kg + 20 mins over * 65˚C
Rib of Beef on the bone 180˚C 44 mins per kg + 20 mins over * 65˚C
Tenderloin Roast 180˚C 44 mins per kg + 20 mins over * 65˚C
Wagyu Rib Eye Roast 180˚C 44 mins per kg + 20 mins over * 65˚C
Wagyu Striploin Roast 180˚C 44 mins per kg + 20 mins over * 65˚C
Whole Fillet of Beef 180˚C 44 mins per kg + 20 mins over * 65˚C
Pork Free Range Pork Belly 180˚C 44 mins per kg + 20 mins over * 72˚C
Free Range Pork Loin 180˚C 44 mins per kg + 20 mins over * 72˚C
Free Range Pork Shoulder 170˚C 3hrs total * 72˚C
Jamie Oliver’s Slow Roast Pork Shoulder 170˚C 3hrs total * 72˚C
Leg of Pork 180˚C 3hrs total * 72˚C
Pork Belly 180˚C 44 mins per kg + 20 mins over * 72˚C
Pork Loin Stuffed 180˚C 44 mins per kg + 20 mins over * 72˚C
Pork Loin Unstuffed 180˚C 44 mins per kg + 20 mins over * 72˚C
Stuffed Slow Roast Pork Shoulder 170˚C 3 hrs total * 72˚C
Chicken Free Range Stuffed Hubbard Chicken 180˚C 1.5-2 hrs total * 74˚C
Free Range Unstuffed Hubbard Chicken 180˚C 1.5-2 hrs total * 74˚C
Organic Chicken 180˚C 1.5-2 hrs total * 74˚C
Lamb Full Leg of Lamb 180˚C 44 mins per kg + 20 mins over * 65˚C
Half Leg of Lamb 180˚C 44 mins per kg + 20 mins over * 65˚C
Rack of Lamb 180˚C 44 mins per kg + 20 mins over * 65˚C
Stuffed Rack of Lamb 180˚C 44 mins per kg + 20 mins over * 65˚C

*Use our pop-up timers to ensure the perfect roast. Simply put the timer into your selected cut at the designated temperature and when the red-eye pops up your meat is cooked.