How To BBQ Perfect Roast Beef/Venison/Lamb/Goat/Roo
The Easy Step-By-Step Method For Cooking Mouth Watering BBQ Roast Red Meat
OK, the Book Of BBQ gives the following guidance for those wishing to cook the perfect BBQ Roast cut of Beef, Lamb, Mutton, Venison, Goat, and Kangaroo.
I haven't yet been fortunate enough to try it out on some of the more exotic meats such as moose, elk, wildebeast, camel, etc but I have every reason to believe it would work with them as well.
 For Cuts/Joints Up To 5Kg (11 lb)
- Preheat your BBQ to 220°C (428°F)
- While the BBQ is coming up to temperature, using your hands, rub olive oil all over the meat. It doesn't need to be dripping off, just a thin film all over
- Sprinkle salt and ground black pepper over the meat, and iff the urge takes you, rub that in as well !
- Put the meat into a roasting pan if you haven't already, then put the meat into the BBQ if it's up to temperature
- Roast for 30 minutes at 220°C (428°F)
- Reduce oven temperature to 160 °C (320°F) and continue to roast for:
- Rare - 20 minutes per Kg (9 minutes per pound)
- Medium - 30 minutes per Kg (14 minutes per pound)
- Well Done - 40 minutes per Kg (18 minutes per pound)
- Turn off the BBQ and rest the meat for 20-30 minutes before carving
 For Cuts/Joints Over 5Kg (11 lb)
- Preheat your BBQ to 220°C (428°F)
- While the BBQ is coming up to temperature, using your hands, rub olive oil all over the meat. It doesn't need to be dripping off, just a thin film all over
- Sprinkle salt and ground black pepper over the meat, and iff the urge takes you, rub that in as well !
- Put the meat into a roasting pan if you haven't already, then put the meat into the BBQ if it's up to temperature
- Roast for 40 minutes at 220°C (428°F)
- Reduce oven temperature to 160 °C (320°F) and continue to roast for:
- Rare - 18 minutes per Kg (8 minutes per pound)
- Medium - 24 minutes per Kg (11 minutes per pound)
- Well Done - 36 minutes per Kg (16 minutes per pound)
- Use this reference table if you have a thermometer probe, checking in the thickest part of the meat;
| Beef,Lamb,Mutton,Kangaroo,Goat,Venison |
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| Doneness | °Celsius | °Fahrenheit |
|---|
| Blue | 49 | 120 | | Rare | 52 | 125 | | Med-Rare | 57 | 135 | | Medium | 63 | 145 | | Med-Well | 68 | 155 | | Well Done | 76 | 170 |
- Turn off the BBQ and rest the meat for 20 minutes before carving
OK, that's everything you need to know. Once you're comfortable that you've mastered these techniques you can start trying out variations using brining, marinades, bastes and glazes.
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