ROASTING JOINTS
Loin – Bone in / Boneless, Loin – Chump End
Leg – Whole / Half – Bone in Leg – Boneless:
Roast 180°C, 350°F, Gas Mark 4-5
Medium 30 minutes, per 450g (lb) plus 30 minutes
Streaky – Joint (Belly), Joint with Stuffing (Belly)
Shoulder Joint Boneless, Shoulder joint with Stuffing:
Roast Well Done – 35 minutes per 450g (lb) plus 35 minutes
Loin Chops – Bone in or Boneless:
Grill/Fry 8 – 10 minutes each side
Chump Chops Gigot Chops:
Grill/Fry 8 – 10 minutes each side
Spare Rib Chops:
Grill/Fry 8 – 10 minutes each side
Fillet Slices (Tenderloin):
Grill/Fry 1 to 1.5cm, 3 – 5 minutes each side (1/2-5/8inch), 2 – 4 minutes each side
Streaky Rashers:
Grill 8 – 10 minutes each side
Belly Slices:
Roast 200°C, 400°F, Gas Mark 6 for 25 minutes
Barbecue 20 minutes turning occasionally
Grill 10 – 15 minutes turning occasionally
Note: Cooking times may vary depending on thickness of cut.
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