Beef and Lamb Cuts and Cooking Times

Australian beef, lamb and veal meat cuts and their cooking methods can be found on the following interactive page:-

Beef and Lamb.com.au

https://www.gizmodo.com.au/2013/04/here-is-a-chart-showing-all-the-different-cuts-of-beef/

http://www.baumeluxurymeats.com/meat-cuts-guide/#mg

Cooking times and Oven Temperature Conversions

ROASTING CHART
Suggested roasting times
Use these recommendations as a guide at the start of the cooking. As these are the final internal temperatures you will need to remove your beef or lamb just before they are reached as your roast will continue to cook while resting.

ROASTING CHART – times per 500g
BEEF
	Temp	Rare 60ºC	Medium 65-70ºC	Well Done 75ºC
Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast	200ºC	15 -20 min	20 -25 min	25 -30 min
Silverside (uncorned), blade, round, topside, eye round, oyster blade	160ºC	20 -25 min	25 -30 min	30 -35 min
LAMB
	Temp	Rare	Medium	Well Done
Eye of loin/backstrap, lamb round, topside roasts, mini roast, lamb rump	220ºC	15-20 mins	20-25 min	25-30 min
Rack of lamb, four rib roast, crown roast	200ºC	20-25 min	30-35 min	40-45 min
Loin (boned and rolled), Leg or shoulder (bone in), easy carve leg or shoulder	180ºC	20-25 min	25-30 min	30-35 min
VEAL
	Temp	Rare	Medium	Well Done
Fillet, rack, leg, loin/eye of loin, rump, shoulder, boned and rolled loin, breast	200ºC	15-20 min	20-25 min	25-30 min

For more information and tips on cooking a roast go to 'How to roast' page. 

SLOW COOKING
As a general rule, beef, lamb and veal dishes requiring slow cooking of the following cuts should be simmered (or cooked in an oven at 160 - 180ºC) for 2 hours:

• Beef Chuck, topside, shin, blade, brisket, round, silverside (uncorned), skirt (diced or rolled and seasoned), shin bone in/osso bucco, boneless shin/gravy beef, oxtail and beef spare ribs 

• Lamb

Diced lamb forequarter, forequarter chops, shanks, frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg 

• Veal

Shoulder, forequarter, neck, knuckle 

STEAKS
There is an art to determining when your steak, is cooked to the correct degree of doneness – rare, medium rare, medium, medium well or well done – but it is easily mastered with the handy hints and tips on the 'How to tell when your meat is ready or 'done'' or download the SteakMate app.


MEASUREMENTS AND CONVERSION TABLES
Oven Temperatures

	GAS MARK	STANDARD OVEN		FAN FORCED OVEN
		ºC	ºF	ºC	ºF
Very slow	½	120	250	100	210
Very slow	1	140	275	120	240
Slow	2	150	300	130	265
Moderately slow	3	160	325	140	275
Moderate	4	180	350	160	325
Moderately hot	5	190	375	170	340
Hot	6	200	400	180	350
Very hot	7	220	425	200	400
Very hot	8	230	450	210	410
Very hot	9	250	475	230	450
Extremely hot	10	260	500	240	465

Source:  Beef and Lamb.com.au

BBQ Butterflied Leg of Lamb

The general consensus on the web is to apply the rub or marinade at least two hours in the fridge and bring out to sit for thirty minutes prior to cooking.

For roasting :-

Preheat the barbecue to 200ºC (the burners should be set at medium), brush it  lightly with oil. Season with salt, pepper and flavourings.  Place the lamb in the centre of the barbecue, turn the burners directly under the meat off and cook indirectly.

Close the lid and roast for the recommended cooking time:

    Rare: 20-25 mins per 500g
    Medium: 25-30 mins per 500g
    Well done: 30-35 mins per 500g

Cover loosely with foil and rest for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.

See Beef and Lamb.com.au


Front or Reverse Sear:-


Weight  Marinating  Side 1  Side 2   Bake      Rest                Temperatures              Reference
                                                                                     Sear           Bake          Meat    

1.5kg    3hours        10mins  5mins   15mins  10mins  Med/High  Med/Low           "Taste.com.au"
1.0kg    2hours          5mins  5mins   10mins  15mins  High          Med/Low            "Taste.com.au"
2.5kg    2hours          4mins  4mins   35mins  10mins  High          165c          55c     Simply Recipes

 Xmas 2015.  A 2.5kg butterflied leg marinated in an olive oil and "Mediteranean" rub bought of the shelf at Outdoor Chef  and cooked reverse seared for 40 mins, then 5 mins either side.

The result was smacko, with family raving about my skills!

Served with a gravy made from juices off the BBQ plate.



Sear or Grill Only

2.0kg   1hour           10mins  10mins  N/A     N/A      High          N/A             51c    Epicurious

Sauce or Mop 

 A basic sheep mop or dip is:-
1 bottle of beer
1/2 cup cider vinegar
1/3 cup apple juice
1/3 cup water
1/3 cup canola
1 diced onion
3 cloves of minced garlic
1 tablespoon Wooster
1 teaspoon pepper
1 teaspoon sea salt
1 teaspoon cayenne

Heat until dissolved, use as a mop or as a dip at the table.

Inspired by The BBQ Bretheren

Rubs

1/4 Cup Garlic Powder
1/4 Cup Onion Powder
1/4 Cup Dried Thyme
6 Tbs Paprika
4 tsp Black Pepper
4 tsp Cayenne Pepper
4 tsp Dried Basil
4 tsp Dried Oregano

Inspired by FabWeb