- Preheat oven to recommended temperature - refer to table below.
- Place roast on rack in a roasting tray.
- Follow suggested cooking times - refer to table below.
- Periodically check internal temperature using a meat thermometer - refer to table below.
- Remove from oven and cover with foil when cooked.
- Rest in warm place for 10-20 mins for large roasts or 5-10 mins for small roasts, like lamb racks and mini roasts, before carving.
TIP: Buy MSA - graded lamb for guaranteed eating quality.
SUGGESTED COOKING TIMES / 500G
| |
OVEN
TEMP |
RARE |
MEDIUM |
WELL
DONE |
| INTERNAL MEAT TEMPERATURE |
|
60°C |
65°C - 70°C |
75°C |
| |
|
|
|
|
| Leg, Shoulder, Easy Carve Leg, Boned & Rolled Loin |
180°C |
20 - 25 MIN |
25 - 30 MIN |
30 - 35 MIN |
| Mini Roast, Eye of Short Loin |
220°C |
30 - 35 MIN |
35 - 40 MIN |
40 - 45 MIN |
| Rack |
200°C |
30 - 35 MIN |
35 - 40 MIN |
40 - 45 MIN |
- TIP: Buy MSA - graded lamb for guaranteed eating quality.
| CUT |
CUT NO |
| Leg Chump On |
4800 |
| Leg 'Easy Carve' |
4821 |
| Leg Chump Off |
4820 |
| Chump |
4790 |
| Leg Chump On (Boneless) |
5060 |
| Leg Chump On - Rolled / Tied |
5060 |
| Thick Flank (Round) |
5076 |
| Chump (Rump) |
5130 |
| Knuckle (Round) |
5072 |
| Rump (Denuded) |
5074 |
| Loin |
4860 |
| Shortloin |
4880 |
| Shortloin - Rolled |
4880 |
| Shortloin - Noisettes |
4880 |
| Rack |
4932 |
| Rack Cap On (Frenched) |
4756 |
| Rack Cap Off (Frenched) |
4764 |
| Forequarter |
4972 |
| Square Cut Shoulder |
4990 |
| Shoulder Rack (Frenched) |
4739 |
| Oyster Cut Shoulder |
4980 |
| Shoulder 'Easy Carve' |
4994 |
| Forequarter (Boneless) |
5047 |
| Shoulder Rolled/Netted |
5050 |
| Neck Filled Roast |
5059 |
| Eye of Shoulder |
5151 |
|
