Meat & Livestock Australia

Authority

Industry technical body

Territories

AU

Primacy

primary

Commercial interest

advertising funded

Retrieved

2026-08-13

State

Read and citable

Original document

Almost all of this table is OVEN roasting expressed per 500 g and is not combinable with anything cooked over fire — the same limitation as MLA's beef table. One block is not: a barbecue row for rack of lamb at 200 °C giving 20–25 minutes rare, 30–35 medium and 40–45 well done, as TOTALS. That row is retained. The rest is registered and deliberately not lifted into cooking observations, because a convection oven at 220 °C is not a barbecue however similar the arithmetic looks.

Culinary practice, Technical

• Explicitly not safety: A levy body is not a food-safety authority.
• Explicitly not commercial: Funded to promote Australian lamb.

• MLA gives barbecue totals at 200 °C for a rack of lamb of 20 to 25 minutes to rare at 60 °C, 30 to 35 minutes to medium at 65–70 °C, and 40 to 45 minutes to well done at 75 °C.

  Method:

  Barbecue at 200 °C, given separately from the oven table on the same page.

  Form:

  TOTALS, unlike the oven rows on the same page, which are per 500 g.

  Where it applies:

  Australia. The doneness temperatures are Australian conventions and run higher than British or American ones at every level.

  Only this row is lifted. The oven rows are a domestic convection oven and are not combinable with anything cooked over fire.