How to Cook the Perfect Roast
You can follow these steps to cook the perfect lamb, beef, or venison roast or watch our video below.
1. Allow the roast to come to room temperature before cooking.
Never cook a roast cold. Instead, remove it from its packaging, cover and leave it to bloom at least 10 minutes before cooking. Putting a cold roast straight from the fridge into a hot oven results in uneven cooking and the loss of flavourful juices.
2. Pre-heat the oven or BBQ.
Preheat the oven to the right temperature before you put the roast in it. We recommend cooking roasts at 200˚C. On the BBQ, preheat the plate to high.
Our roasts are delicious and flavourful all on their own so they don’t need a lot of seasoning. We recommend you season with salt and pepper just before cooking.
Salting too early will draw out the juices and can make the meat dry.
Searing our roast before finishing in the oven helps create a caramelized crust. Quickly pan fry over high heat for 2 minutes on each side.
On the BBQ, sear the roast on all sides.
5. Cooking time
The cook time for our roasts varies from 16-30 minutes.
For the BBQ method, reduce the temperature of the BBQ down to a moderate heat for cooking.
Beef Roast - 20-25 mins medium-rare
Lamb Roast - 30 mins medium-rare
Venison Roast - 16 mins medium-rare
6. Use a roasting dish that is close to the size of the roast.
By using a roasting dish that is close to the size of the roast you are cooking, this ensures that the pan juices do not burn and give a burnt taste to the roast.
7. Roast on a rack.
Roasting on a rack in the oven lets heat circulate around your roast and brown meat evenly. This applies to the the BBQ as well.
8. Try to cook slightly below your desired degree of rareness.
Cooking will continue while the meat is resting.
9. Let it rest a bit.
Resting the roast gives time for juices to redistribute themselves through the meat. A roast that has rested before being served will be juicier than one that has not.
10. Cut across the grain.
When serving, always slice your roast across the grain to maximise tenderness.