It is important to make sure you match the cooking method to the cut of meat that you are cooking. We've matched the different cuts to the cooking methods below.
It is important to make sure you match the cooking method to the cut of meat that you are cooking. We've matched the different cuts to the cooking methods below.
Recommended cuts: Leg or shoulder (bone-in or boned), Rack of lamb, Loin roast (rolled)
Recommended temperatures and cooking times (per 500g portion):
Cut | Oven Temp | Rare | Medium | Well done |
Eye of loin/backstrap, round, topside Rack of lamb, crown roast |
210°C | 15-20 min | 20-25 min | 25-30 min |
Loin (boned and rolled) Leg or shoulder (bone-in)
|
180°C | 20-25 min | 25-30 min | 30-35 min |
Internal temperature when cooked | 55-60°C | 65-70°C | 75°C |
Recommended cuts: Loin Chops, Cutlets, Leg Chops, Steaks (round/topside), fillet, backstrap
Recommended cuts: Diced forequarter, forequarter chops, shanks, neck chops, chump chops.
Your shopping cart is empty!
Email: Contact Us | Phone: Danny - 0418 561 528