How to achieve perfect roast meals with Pure South Meat cuts
This method cooks the meat in an enclosed area by the circulation of hot dry air.
There are 2 popular methods of roasting.
• Traditional Roast with a time frame of 2+hours
• Quick Roast with a time frame of around 20 minutes
Traditional oven roast method:
• Have the oven preheated to the correct temperature.
• Place a roasting rack or bed of vegetables into the roasting dish for the joint to rest on during cooking. This will prevent the joint from stewing in its own juices.
• Always weigh the joint to get the correct cooking time required. See guide following.
• Tie (truss) the joint in two or three places to hold the meat firmly during the cooking process.
• Season liberally with sea salt and freshly ground pepper.
• Start the roasting process at a high temperature (200 degrees) for 15 minutes to seal in all the juices. Then turn the oven down to the recommended temperature from the chart following.
• Baste the roast with the pan juices every 20 minutes
Some useful tips to achieve the perfect Pure South roast.
• Remove the meat from the refrigerator 30 minutes prior to cooking
• Choose a roasting dish with a heavy flat base and low sides. This will allow better air flow during the cooking period.
• Do not be tempted to puncture the joint with a sharp skewer to check if it is cooked. This will release juices. Use a meat thermometer or press the joint with a pair of tongs to test.
• Take care not to over cook the joint. Overcooking will cause toughness
• Allow the cooked joint to rest covered in a warm place for 20 minutes following the cooking process.
• Always carve the joint across the grain.
Cooking Time Guide
200 degrees for the first 15 minutes then 180 degrees thereafter
For rare 20 to 25 minutes per 500grams (60 degrees internal temp.)
For medium 25 to 30 minutes per 500 grams (70 degrees internal temp.)
For well done 30 to 35 minutes per 500 grams 75 degrees internal temp.)
Pure South recommended cuts for traditional oven roasting
Pure South Lamb
• Bone in lamb leg whole
• Boned and rolled lamb leg whole
• Whole lamb shoulder
• Whole lamb shoulder boned and rolled
• Lamb fore leg
• Lamb short loin
• Lamb rack
• Short cut leg
Pure South Beef – Large Pieces
• Ribeye (cube roll scotch fillet)
• Rib roast (OP rib)
• Sirloin (strip loin Porterhouse)
• Eye fillet
• Sirloin butt
• Butt tender
Pure South Venison – Large Pieces
• Strip loin (back strap)
• Tender loin (eye fillet)
• Short loin
• Rolled Shoulder