Best cuts for roast recipes
Beef rib eye is a favourite beef roasting cut, it delivers mouth-watering, juicy roast every time.
Roasted beef rib eye seasoned with Italian herbs
Roasted beef rib eye seasoned with thyme, oregano and bay leaves
Beef blade roasts are an economical and tasty way to feed a crowd, and any leftovers are great for lunches.
Roast beef with balsamic onions and a red wine juice
Roast beef with mustard and thyme
Easy carve lamb legs make a terrific family roast. A 1kg leg will cook in under an hour and feed 4-6.
Easy carve lamb roast with roasted vegetables
Roast lamb with roasted tomatoes and asparagus
Lamb round or topside mini roasts are a great option for a midweek roast. They’re quick to cook and very flavoursome.
Lamb mini roast with oregano
Anchovy and garlic mini lamb roast with polenta
- Ask your butcher to tie your roasting cut if he thinks it needs it. You’ll find most don’t need to be tided, some like beef fillet benefit from it. Tying the meat gives roasts a compact shape, which helps the meat cook evenly.
- A large roast like a beef topside or leg of lamb will keep in the fridge for 2-3 days and frozen for 4-6 months.
How and when to tie meat