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Oven roasting is a convenient cooking method because the meat takes care of itself and the process takes place slowly. You can easily control the temperature and only need to pay attention to what the thermometer shows. The roasting time depends on the type of meat, thickness and of course what you prefer. Good luck!
PIG
Pork loin, loin
LAMB
Lamb roast, rack of lamb
BEEF
Beef fillet, roast beef
CHICKEN
Chicken fillet, chicken meatballs
This is how you succeed with oven roasting
- Salt and season the meat in good time before you put it in the oven, so the meat juices are preserved better and you get a more even taste. Marinate preferably a couple of hours before, preferably overnight.
- Use a meat thermometer! Insert the thermometer into the thickest part of the meat and set to the desired temperature. Keep in mind that the meat rises a few degrees when you take it out and let it rest.
- High temperature in the oven gives a shorter cooking time and a beautiful meat surface, but can make the outer layer dry before the heat reaches the core. Low oven temperature gives an even internal temperature and makes the meat juicy – but a duller surface! Therefore, cook for a short time on high heat followed by a longer period on low heat.
- Use the meat juice that forms in the form or plate for a sauce or as a cloud for the dish.
- Rest the meat for at least 10-15 minutes after cooking. This means that the protein gets a chance to stabilize and that the meat juices are preserved when you cut the meat.
Sous vide
A sous vide is the perfect tool to make cooking meat even easier. Sous vide means “vacuum” in French. The method involves cooking the meat in a steam oven or vacuum packaging in the form of a sealed bag which is then placed in a water bath. The meat is then cooked as a long boil with a low and precise temperature. The big advantage of sous vide is that the surface of the meat and the inside get the same internal temperature. You thus avoid the risk of an overcooked inside with the benefit of a crispy surface.
Internal temperatures
Beef | Bloody | Medium | Well fried |
---|---|---|---|
Club roast | 55° C | 60°C | 70°C |
Entrecote | 55° C | 60°C | 70°C |
Flank steak | 55° C | 60°C | 70°C |
Flap steak | 55° C | 60°C | 70°C |
Flatiron | 55° C | 60°C | 70°C |
Frenchwoman | – | 60°C | 70°C* |
Pot pieces | – | – | 70°C* |
High reef | 55° C | 60°C | 70°C |
Inner thigh | 55° C | 60°C | 70°C |
Lay | – | – | 85°C* |
Kidney failure | 55° C | 60°C | 70°C |
Nut roll | – | 60°C | 70°C* |
Brisket of beef | – | 85° C | 70°C* |
Beef fillet | 53° C | 58° C | 70°C |
Ox cheek | – | – | 85°C* |
Oxtail | – | – | 82°C* |
Roasted | 55° C | 60°C | 70°C |
Roast beef | 55° C | 60°C | 70°C |
Rust lid/Picanha | 55° C | 60°C | 70°C |
Sirloin steak | 55° C | 60°C | 70°C |
Tomahawk | 55° C | 60°C | 70°C |
*Details we do not recommend to be served bloody, need to be cooked at target temperature 3-4 hours for best results.
Pork meat | Bloody | Medium | Well fried |
---|---|---|---|
Shoulder | – | – | 70°C |
Pork tenderloin | – | – | 70°C |
Pig skin | – | – | 75° C |
Inner thigh | – | – | 75° C |
Square | – | – | 80°C |
Cutlets | – | – | 70°C |
Lay | – | – | 75° C |
Rib damper | – | – | 70°C |
Page | – | – | 80°C |
Outer thigh | – | – | 70°C |
Lamb | Bloody | Medium | Well fried |
---|---|---|---|
Chop line | 55° C | 60°C | 70°C |
Lamb book | 55° C | 60°C | 70°C |
Lamb trecôte | 55° C | 60°C | 75° C |
Rack of lamb | 55° C | 60°C | 70°C |
Roast lamb | – | 60°C | 70°C |
Lay | – | 65° C | 70°C |
Chicken | Bloody | Medium | Well fried |
---|---|---|---|
Breast fillet | – | – | 72° C |
Chicken drumsticks | – | – | 75° C |
Chicken thighs | – | – | 70°C |
Chicken wings | – | – | 75° C |
More ways to cook meat


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