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 (2-4lbs) | 180˚C | 20 mins per lb + 20 mins over * | 65˚C |
| Rib Eye Roast (2lbs, 4lbs, 6lbs, 8lbs) | 180˚C | 20 mins per lb + 20 mins over * | 65˚C | |
| Rib of Beef on the bone (3lbs, 4lbs, 5lbs) | 180˚C | 20 mins per lb + 20 mins over * | 65˚C | |
| Tenderloin Roast (2lbs, 4lbs, 6lbs, 8lbs) | 180˚C | 20 mins per lb + 20 mins over * | 65˚C | |
| Wagyu Rib Eye Roast (2lbs, 4lbs, 6lbs,8lbs) | 180˚C | 20 mins per lb + 20 mins over * | 65˚C | |
| Wagyu Striploin Roast (2-4lbs) | 180˚C | 20 mins per lb + 20 mins over * | 65˚C | |
| Whole Fillet of Beef (2lbs, 3lbs, 4lbs) | 180˚C | 20 mins per lb + 20 mins over * | 65˚C | |
| Pork | Free Range Pork Belly (2-4lbs) | 180˚C | 20 mins per lb + 20 mins over * | 72˚C |
| Free Range Pork Loin (2-4lbs) | 180˚C | 20 mins per lb + 20 mins over * | 72˚C | |
| Free Range Pork Shoulder (4.5-5lbs) | 170˚C | 3hrs total * | 72˚C | |
| Jamie Oliver’s Slow Roast Pork Shoulder (5-6lbs) | 170˚C | 3hrs total * | 72˚C | |
| Leg of Pork (10-12lbs) | 180˚C | 3hrs total * | 72˚C | |
| Pork Belly (2-4lbs) | 180˚C | 20 mins per lb + 20 mins over * | 72˚C | |
| Pork Loin Stuffed (2.5-4lbs) | 180˚C | 20 mins per lb + 20 mins over * | 72˚C | |
| Pork Loin Unstuffed (2.5-4lbs) | 180˚C | 20 mins per lb + 20 mins over * | 72˚C | |
| Stuffed Slow Roast Pork Shoulder (5-6lbs) | 170˚C | 3 hrs total * | 72˚C | |
| Chicken | Free Range Stuffed Hubbard Chicken (3.5-4.6lbs) | 180˚C | 1.5-2 hrs total * | 74˚C |
| Free Range Unstuffed Hubbard Chicken (3.5-4.6lbs) | 180˚C | 1.5-2 hrs total * | 74˚C | |
| Organic Chicken (4.5-4.8lbs) | 180˚C | 1.5-2 hrs total * | 74˚C | |
| Lamb | Full Leg of Lamb (Approx. 5lbs) | 180˚C | 20 mins per lb + 20 mins over * | 65˚C |
| Half Leg of Lamb (Approx. 2.5lbs) | 180˚C | 20 mins per lb + 20 mins over * | 65˚C | |
| Rack of Lamb (Approx. 1.6 lbs) | 180˚C | 20 mins per lb + 20 mins over * | 65˚C | |
| Stuffed Rack of Lamb (Approx. 1.6 lbs) | 180˚C | 20 mins per lb + 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.
You can download a printable Roasting Guidelines PDF
