Mother’ Day Roasting Guide
This Mother's Day, make it a roast she'll remember. We've pulled together inspiration from some of our favourite cuts, from crackling pork to a show-stopping rib roast. Pick your favourite and cook with confidence.
Pork Shoulder (Rolled & Tied)
For slow Sundays and a full table.
Cooking Inspiration:
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Bring to room temperature and score the skin and rub with salt and fennel seeds
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Roast at 160°C until the internal temp hits 88–92°C for pulled-style, or 75°C for sliceable
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Crank to 230°C at the end to blister the crackling
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Chef Tip: Add some stock in the pan to keep it moist and build a natural pan
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Whole Free-Range Chicken
For the classic done beautifully.
Cooking Inspiration:
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Bring to room temperature and rub generously with softened butter or duck fat under and over the skin with salt, lemon zest and thyme
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Roast at 200°C until the internal temp at the thickest part of the thigh is 75°C
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Rest uncovered for at least 15 minutes before carving
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Chef Tip: Duck fat under the skin is a game-changer. Crispier skin and richer flavour.
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42-Day Dry-Aged Grass-Fed Rib Roast
For when only the best will do.
Cooking Inspiration:
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Bring to room temperature before roasting
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Sear at 230°C for 20 minutes, then reduce to 160°C until internal temp reaches 52–54°C for medium-rare.
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Rest for a minimum of 20 minutes (the internal temp will continue to rise)
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Chef Tip: Our red wine sauce is the perfect partner with this rib roast.
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Venison 4 Point Rack
For the more adventurous mum.
Cooking Inspiration:
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Bring to room temperature and rub with a little duck fat, rosemary and juniper if you have it
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Roast at 180°C and remove at an internal temp of 55–58°C. Venison is lean so it will dry out if overcooked.
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Rest well before slicing
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Chef Tip: Our red wine sauce works beautifully as venison loves a deep, reduced sauce.
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Lamb Leg
For a true Sunday classic.
Cooking Inspiration:
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Bring to room temperature and stud with garlic cloves and rosemary sprigs pushed into small cuts in the meat
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Roast at 180°C to an internal temp of 60°C for pink and juicy.
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Rest generously (at least 15–20 minutes)
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Chef Tip: String to truss, add stock in the pan, and red wine sauce to serve.
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*This is cooking inspiration only, the best way to ensure perfectly cooked meat is to use a meat thermometer. Remember, the internal heat will continue to rise when your meat is resting.