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For example:

Beef Temp Rare Medium Well Done

Rib eye/ scotch fillet, rump,
sirloin, fillet/ tenderloin, 200°C 15-20 min 20-25 min 25-30 min
standing rib roast, rolled rib
beef roast
Silverside, blade, round,
topside, eye round, oyster 160°C 20-25 min 25-30 min 30-35 min
blade
Lamb Temp Rare Medium Well Done

Eye of shortloin/ backstrap,
lamb round or topside mini 220°C 15-20 min 20-25 min 25-30 min
roast, lamb rump
Rack of lamb, four rib roast, 20-25 min total 30-35 min total 40-45 min total
crown roast, shortloin/ 200°C regardless of regardless of regardless of
midloin weight weight weight

Loin (boned and rolled), leg
or shoulder (bone-in), easy 180°C 20-25 min 25-30 min 30-35 min
carve leg or shoulder
Veal Temp Rare Medium Well Done
Fillet, rack, leg, loin/ eye of
loin, rump and shoulder,
200°C 15-20 min 20-25 min 25-30 min
boned and rolled loin, rump,
breast

Doneness can be tested with a thermometer, checking internal temperature for:
Rare - 55 - 60 °C
Medium rare - 60 – 65 °C

Medium - 65 - 70 °C
Medium well - 70 -75 °C

Well done - 75 °C
To use tongs to test a roast's doneness or to test steak: gently prod or squeeze the meat rare is very
soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
It will be necessary to cook meats according to customer preference and according to the
requirements of the particular kitchen in which you work. This might entail making adjustments to
meat cuts, cooking times and cooking processes to ensure that a quality product is produced.