roast 40 to 60 minutes on roasting trivet
barbecue 5 to 6 minutes per side barbecue 5 to 6 minutes per side barbecue 4 to 5 minutes per side barbecue 4 to 5 minutes per side
roast 15 to 20 minutes on roasting trivet
roast 10 to 15 minutes on roasting trivet
barbecue 4 to 6 minutes each side barbecue 4 to 6 minutes each side
roast 1¼ to 1¾ hours on roasting trivet (first 20 minutes on higher setting)
barbecue 4 to 6 minutes each side roast 1½ to 2 hours on roasting trivet roast 35 to 45 minutes on roasting trivet
barbecue 5 to 6 minutes each side roast 50 to 60 minutes on roasting trivet
roast 1 to 1½ hours on roasting trivet roast 50 to 60 minutes on roasting trivet roast 1¼ to 1¾ hours on roasting trivet
barbecue 2½ to 3 minutes per side barbecue 3 to 4 minutes per side barbecue 4 to 5 minutes per side
14 to 16 minutes (total) barbecue 5 minutes per side

Barbecuing and Roasting Guide

The following cuts, thicknesses, weights, and barbecuing times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside temperature, and how well done you like your meat. Cooking times for beef and lamb are for medium unless otherwise noted. Let roasts and larger cuts of meat rest for 5 to 10 minutes before carving.

Beef

Steak: rump, porterhouse, fillet, T-bone, or sirloin (medium) 12mm thick

20mm thick 25mm thick

25mm to 40mm thick

and roast 2-3 minutes per side

Roast fillet of beef (70 to 80mm thick)

Roast

Veal loin chop 25mm thick

Kabob

25mm to 30mm cubes

Minced beef patty 20mm thick

Sausages

20mm thick

Game Quail, whole 150g

Duck breast, boneless 200g to 230g

Pork

Chops: loin

12mm to 15mm thick

Spare ribs

12mm to 15mm thick

Rolled loin roast

1.5kg to 2.5kg

Lamb

Chops: loin or chump 12mm to 15mm thick

Leg of lamb

1.5kg to 2kg

Rack of lamb

450g to 650g

Poultry Chicken breast Chicken thigh Chicken, whole 1.3kg to 1.4kg

Chicken, half

570g to 650g

Rolled turkey breast

1.5kg to 1.8kg

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