Free Range Pork
Pulling Pork Shoulder (bone in)
Cook and rest time: 8 hours 30 mins (approx)
You can cook a pork shoulder in 4 hours, but for best results place it in casserole dish with about 500ml chicken stock, pop the lid on and slow roast at 140C for 8 hours. You might also like to coast the pork in brown sugar and spices for some next-level flavour infusion.
Once it’s done, remove from oven and allow to cool for about half an hour. Then shred your pork apart with 2 forks.
Serve with a Waldorf style slaw with grated apple and walnuts.
Pork Belly Roll w/fig and pistachio stuffing
Cook and rest time: 2 hours 30 mins (approx)
Preheat your oven to 220C. Pour boiling water over the skin of your pork to make it expand. Pat the skin dry with paper towel and then drizzle olive oil on the skin and apply lots of salt. Place in a tray in the oven for 30 mins on 220C, and then turn down to 150 for a further 1 hour and 45 minutes. Remove from oven and rest 15 mins before slicing. Belly rolls are best sliced into 1.5cm thick pieces.
Serve with a sweet condiment like a mango chutney and roasted chat potatoes with herbs and a mustard aioli.
Plain Pork Loin Roll
Cook and rest time: 2 hours 30 mins (approx)
Preheat your oven to 220C. Pour boiling water over the skin of your pork to make it expand. Pat the skin dry with paper towel and then drizzle olive oil on the skin and apply salt liberally over all surfaces of the meat. Place in oven, uncovered on 220C for 30 mins. Reduce the heat to 150C for another hour. At the end of cooking time, appraise the crackle – if it hasn’t popped yet, put it under the griller for a couple of minutes and don’t take your eyes off it. Give it about a minute each side.
Once done, let it rest rest for 20 mins. Serve with cinnamon dusted roast apples and parsnip.
Pork Loin Roll stuffed with pork mince, sage and apple.
Cook and rest time: 2 hours (approx)
Preheat your oven to 220C. Pour boiling water over the skin of your pork to make it expand. Pat the skin dry with paper towel and then drizzle olive oil on skin and cover apply salt liberally to all the surfaces of the meat. Place in oven, uncovered on 220C for 30 mins. Reduce heat to 150C for a another hour and 15 minutes. At the end of cooking time, appraise the crackle – if it hasn’t popped yet, put it under the griller for a couple of minutes and don’t take your eyes off it. Give it about a minute each side. Allow to rest for 15 mins before slicing.
Serve with roast brussels sprouts and pecans.
Free Range Ham
Free Range Whole and Half Leg Hams (bone in)
Cook and rest time: 1 hours 30 mins (approx)
Glazing your ham. Preheat your oven or BBQ to 140C. Cut through ham the skin – around the shank (you want to leave the skin on this part) then get your thumb under the skin and peel it off. Once all the skin is removed, score the fat in a criss-cross pattern to about 5mm depth. Stud the fat diamonds with whole cloves, and place the ham on a tray. Coat the fat with ham jam glaze and lay thinly sliced orange, or pineapple (or both!) over the top of the ham.
Bake in the oven, or the BBQ with the lid down, for 1 hour and 20 mins – brushing with extra glaze every half hour. When it’s done, allow it to cool for a few minutes then slice.
TIP: Only slice your ham as you use it. Unsliced ham will last much longer than sliced. This way your ham will last until early to mid-January providing you keep it in your fridge, wrapped in a ham bag or dry tea towel. Whatever you do, don’t cover the ham in glad wrap. It won’t last as long. Your ham needs to breathe!
Boneless Rump Ham
Cook and rest time: 55 mins (approx)
Cook: Glazing your ham. Preheat your oven or BBQ to 180C. Cut through ham the skin – around the shank (you want to leave the skin on this part) then get your thumb under the skin and peel it off. Once all the skin is removed, score the fat in a criss-cross pattern to about 5mm depth. Stud the fat diamonds with whole cloves, and place the ham on a tray. Coat the fat with ham jam glaze and lay thinly sliced orange, or pineapple (or both!) over the top of the ham.
Bake in the oven, or the BBQ with the lid down, for 45 mins – brushing with extra glaze every 20 mins. When it’s done, allow it to cool for a few minutes then slice.
TIP: Only slice your ham as you use it. Unsliced ham will last much longer than sliced. This way your ham will last until early to mid-January providing you keep it in your fridge, wrapped in a ham bag or dry tea towel. Whatever you do, don’t cover the ham in glad wrap. It won’t last as long. Your ham needs to breathe!
Free Range Poultry
Whole Free Range Turkeys
Cook: If you’re stuffing your Turkey, we recommend you use our Toulouse sausage mince stuffing – with herbs and little chunks of bacon, this stuffing brings an extra level of goodness to your roast.
Depending on the size of your Turkey, you’ll have to adjust the cooking times and temperatures slightly. See the table below.
| Weight | Cooking Temperature | Cooking Time |
| 4kg | 180C | 2.5 hours |
| 5kg | 180C | 3 hours |
| 6kg | 170C | 4 hours |
| 7kg | 160C | 4.5 hours |
| 8kg | 160C | 5 hours |
Preheat your oven and drizzle olive oil over the skin. Place your Turkey in a baking dish and cover with foil. Keep covered foil for first half of cooking time. Remove foil and baste with the turkey juices every half an hour.
If you have a meat thermometer – check to ensure that the thickest part of the breast is reading 72C and if stuffed, the stuffing should read at least 65C.
Once cooked – rest your turkey for 5 mins per kilo of meat. Serve with rosemary roasted sweet potatoes and Turkey Gravy.
Free Range Buffe (breast on bone)
Cook: If you’re stuffing your Turkey, we recommend you use our Toulouse sausage mince stuffing – with herbs and little chunks of bacon, this stuffing brings an extra level of goodness to your roast.
Depending on the size of your Turkey, you’ll have to adjust the cooking times and temperatures slightly. See the table below.
| Size Turkey | Cooking Temperature | Cooking Time |
| 4kg | 180C | 2.5 hours |
| 5kg | 180C | 3 hours |
| 6kg | 170C | 4 hours |
| 7kg | 160C | 4.5 hours |
| 8kg | 160C | 5 hours |
Preheat your oven and drizzle olive oil over the skin. Place your Turkey in a baking dish and cover with foil. Keep covered foil for first half of cooking time. Remove foil and baste with the turkey juices every half an hour.
If you have a meat thermometer – check to ensure that the thickest part of the breast is reading 72C and if stuffed, the stuffing should read at least 65C.
Once cooked – rest your turkey for 5 mins per kilo of meat. Serve with rosemary roasted sweet potatoes and Turkey Gravy.
Free Range Boneless Breast Roll
Cook and rest time: 1 hour and 50 mins (approx)
Cook: Remove the breast roll from its packaging, but keep it in the oven-safe netting. Rub olive oil over the skin and gently cover the top with foil. Roast in a dish for 45 mins on 180C. Then remove the foil and baste with juices and more olive oil (or butter), and roast for another 45 mins on 180C.
When it’s done, rest for 20 mins.
If you have a meat thermometer – check to ensure that the thickest part of the breast is reading 72C.
Serve: Smother in turkey gravy and serve with parsnip and cream nutmeg mash.
Seasoned Breast Roll stuffed with chestnut, bacon and cranberry.
Cook and rest time: 1 hour 30 mins (approx)
Remove the breast roll from its packaging, but keep in oven-safe netting. Rub olive oil the skin – cover the top with foil. Roast in a dish for 45 mins on 180C. Remove the foil and baste with juices or more olive oil (or butter), and roast for another 60 mins on 180C. Allow 20 mins resting time.
If you have a meat thermometer – check to ensure that the thickest part of the breast is reading 72C.
Serve: Smother in Turkey gravy and serve with cauliflower and white sauce.
Free Range Whole Bendigo Chickens
Cook and rest time: 2 hours (approx)
Stuff with a whole lemon (stab it a few times with the tip of a knife so the juices can escape) and a handful of sage. These birds are bigger than your typical roasting chicken so we recommend cooking for a bit longer at a bit of a lower temperature. Roast for about 2 hours on 170C.
Serve with Brussels sprouts cooked with diced bacon and garlic.
Yapunyah Meadow Chicken
Cook and rest time: 2 hours (approx)
These birds are bigger than your typical roasting chicken so we recommend cooking for a bit longer at a bit of a lower temperature. Roast for about 2 hours on 170C.
Serve: Serve with candied heirloom carrots and parsnips.
Free Range, Great Ocean Duck
Cook and rest time: 3 hours 15 mins (approx)
Preheat your oven to 225C. Pat your duck dry with a paper towel and stuff with quartered apples and prunes. Seal the cavity with a skewer and put the duck in a dish with about 300ml of chicken stock. Roast for about 35 mins, adding more liquid if it evaporates (you need liquid to prevent the duck drying out). Reduce the heat to 200C cook for a further 2 hours (if your Duck is close to 3kg, add a further 30 mins cooking time here).
When it’s done, rest the duck for 15 mins. Serve with steamed potatoes and a gravy made from the duck juices.
Mini Bacon Turducken Roll
Cook and rest time: 2 hours 15 mins (approx)
Roast for 45 mins per kilo of meat on 180C. For example, a 3kg Turducken would 2hrs 15 mins. You should need to baste this piece as it is self-saucing from the bacon fat. Once cooked, rest for 20 mins.
Serve with salted chat potatoes with rosemary olive oil and carrots roasted in orange marmalade.
Full Ora King Salmon Fillet
Cook and rest time: 2 hours 15 mins (approx)
If you’re cooking the side of Salmon as a whole piece it’s best to wrap it in foil, seasoned with salt flakes slices of lemon, peppercorns, dill and fennel. Cook in an oven or BBQ with the lid down for about 45 mins, then open the foil and cook for a further 15 mins – or it reaches the desired translucency when pulled apart with a fork.
Serve with baby chat potatoes in parsley and a mayo vinaigrette.