Australian Women’s Weekly NZ - - MAGGIE BEER -

Us­ing a skewer: Run a fine metal skewer into the thick­est part of the meat on the side, not through the top. Red juice means it is rare, pink juice is medium and clear juice is well done. Us­ing a meat ther­mome­ter: Re­move the roast from the oven. In­sert a meat ther­mome­ter into the thick­est part, away from the bone. For lamb, the in­ter­nal tem­per­a­ture should reach: Rare 55-60°C Medium-rare 60-65°C Medium 65-70°C Medium-well 70-75°C Well done 75°C

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