Understanding your roast — and making it sing
A 1.4kg grass-fed roast is a generous, meaningful piece of meat. It is the heart of a Sunday dinner, the source of Monday's leftovers, and Tuesday's sandwich. Grass-fed beef has less intramuscular fat than grain-fed, so heat management is everything — a lower, slower oven rewards you far more than a blasting hot one.
Bring the roast to room temperature — remove from the fridge 45 minutes before cooking.
~1.4kg roastScore the surface and push garlic slivers and rosemary into the cuts. Rub all over with mustard and olive oil. Season generously with salt and pepper.
4 cloves garlicrosemary sprigs2 tbsp Dijon mustard2 tbsp olive oilSear in an oven-proof pan over high heat until browned on all sides.
Roast at 160°C — approximately 25 minutes per 500g for medium-rare (internal temperature 57°C). Use a meat thermometer for accuracy.
Rest, loosely covered with foil, for at least 20 minutes.
Deglaze the roasting pan with wine over medium heat, scraping up all the browned bits. Add the stock and reduce by half until slightly syrupy. Season.
1 cup red wine500ml beef stockCarve against the grain and serve with the pan jus.
Pack A & Pack C shares — Roast (~1.4kg)
💡 Rest your roast for at least 20 minutes before carving. The juices redistribute throughout the meat rather than running onto the board. This is not optional.
Leftover roast beef is one of the great kitchen assets. Slice thinly for sandwiches with horseradish and rocket. Shred and toss through a stir-fry. Dice into a hash with potatoes and eggs. Never waste a roast.
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Greek-Style Lamb Roast with Lemon and Oregano
Lemon, oregano and time — the Greek family-table treatment for the whole cut
Every Greek family has a version of this and none of them are wrong. Garlic, dried oregano and lemon get worked deep into the lamb, potatoes go underneath to catch everything that falls, and the oven runs slow enough that nobody has to watch it. What comes out isn't pink, carve-at-the-table lamb — it's the other thing entirely: golden on top, giving underneath, with lemony potatoes that half the table will fight over harder than the meat. It's Sunday cooking from a country that takes Sundays seriously.
Read moreabout Greek-Style Lamb Roast with Lemon and Oregano
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Paprika, brown sugar, patience — American barbecue discipline meets Australian lamb
This is the recipe for the day you've decided the barbecue is the afternoon's entertainment, not just the cooking appliance. No foil, no shortcuts: a paprika and brown sugar rub, a hooded barbecue held low around 140C, and three or so unhurried hours while the fat renders, the spice sets into proper bark and the smell slowly takes over the street. Lamb ribs suit the American low-and-slow treatment better than most people expect — they're smaller and fattier than pork ribs, so you get all the bark in less time. Pour something cold. This one's a sit-outside recipe.
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Charred chops over mustardy lentils — the bistro order, made at home
Walk into any honest bistro in France and there'll be lamb with lentils somewhere on the board. It works because the two halves trade favours — earthy lentils soak up the lamb's resting juices, and a sharp Dijon dressing cuts the richness of a properly charred chop. The lentils simmer away on their own for twenty-five minutes while you see to the chops, so the timing looks after itself. Hearty without being heavy, smart enough for guests, and most of it comes from the pantry.
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