The weather has started to cool and the leaves have begun to turn. Easter brings the perfect excuse to gather with family and friends over a beautiful autumn roast.
Whether you’re hosting a relaxed long weekend lunch or a big Easter celebration, a roast is a warm and comforting centrepiece. From tender, slow-cooked lamb to rich, flavourful beef or crispy pork with golden crackling, the right Easter meat sets the tone for the perfect Autumn long weekend.
When is Easter 2025?
Easter shifts dates every year, and in 2025, it lands a little later than usual. This year, Good Friday falls on 18th April with Easter Sunday on the 20th. Last year, Easter arrived early at the end of March, but this time, we get to enjoy it well into autumn.
By late April, Melbourne is settling into crisp mornings and mild days. You can expect cool evenings, perfect for cosy gatherings, and a mix of sunshine and light autumn breezes. Ideal weather for a hearty roast shared with family and friends!
Choosing the right roast for an autumn Easter feast
As the weather cools and family gatherings move indoors, a beautifully roasted cut of meat becomes the perfect centrepiece.
Autumn’s crisp air makes slow-cooked roasts even more appealing, offering flavours and textures that bring comfort to any table.
Whether you stick to the traditional lamb roast or explore alternatives like beef or pork, choosing the right cut of meat can make all the difference!
Lamb: a traditional favourite, offering juicy, flavourful meat
Lamb has long been the Aussie hero for Easter feasts, and for good reason. It’s rich and tender, and pairs well with simple, popular herbs like rosemary and thyme.
A slow-roasted lamb shoulder is a fantastic option: cooked low and slow, it becomes fall-apart tender. Serve with just a hint of garlic and a drizzle of olive oil and let its natural flavours shine.
Beef: a hearty, delicious alternative
If you’re after a bold, flavour-packed roast, beef is a great choice. It pairs perfectly with a simple seasoning of salt, pepper, and olive oil.
Beef rib roast is ideal for those who love a tender, juicy cut with a deep, meaty flavour. For something leaner, a sirloin or eye fillet works well, cooking up beautifully for a more refined roast. Serve with a simple red wine jus or just let the beef speak for itself. Either way, it’s an absolute crowd-pleaser!
Pork is perfect for crispy cracking lovers
If golden, crunchy crackling is your thing, pork is the way to go. A pork roast with crispy skin and juicy, tender meat underneath is always a crowd favourite.
The secret? Pat the skin dry, score it well, and rub in plenty of salt before roasting. When done right, you’ll get that perfect crunch – no fancy tricks needed, just good technique and quality meat!
Whether you focus on one of the above or combine multiple for a larger gathering, a well-rounded Easter menu will satisfy all guests and should meet your cooking capabilities and preferences.
Easter roast preparation tips: autumn is the perfect time for low-and-slow roasting
A great roast starts with the right cut, but what also matters is how you prepare it.
The cooler autumn weather makes it the perfect time for slow-roasting, bringing out deep flavours and tender textures. Whether you’re cooking lamb, beef, or pork, a little preparation goes a long way.
Simple seasoning that lets the meat do the talking
Good-quality meat doesn’t need much to taste amazing.
Salt, pepper, garlic, and a drizzle of olive oil are all you need for most roasts. Lamb pairs beautifully with rosemary and thyme, while beef loves a bit of mustard or cracked black pepper. For pork, salt is key: it helps draw out moisture for that perfect crispy crackling.
Low and slow or hot and fast?
The best way to roast depends on the cut.
Tougher cuts like lamb or pork shoulder love low-and-slow cooking because they contain more connective tissue like collagen.
When cooked at a low temperature over several hours, collagen slowly breaks down into gelatin. This transforms tough meat into something incredibly tender and juicy.
Leaner cuts like pork loin or beef sirloin, on the other hand, don’t have as much collagen. They cook better with a high-heat sear first, then a steady roast.
These are also great options for an easy and more casual Easter BBQ celebration.
High-heat cooking helps retain moisture and develop a delicious crust without drying out the meat.
A simple rule: if it’s got lots of connective tissue (visible white streaks and marbling), slow-cook it. If it’s lean and more uniform in colour, go hotter and faster.
The importance of rest time
One of the biggest mistakes people make is cutting into a roast too soon. Let your meat rest for at least 15–20 minutes after cooking so the juices can redistribute.
This small step makes all the difference between a dry roast and one that’s tender and full of flavour.
Seasonal sides to complement your Easter roast
A great roast is even better with the right sides. Autumn’s cooler weather calls for warm, hearty accompaniments that balance rich, slow-cooked meats.
- Roasted root vegetables: Carrots, sweet potatoes, and parsnips develop deep, caramelised flavours. Cook them in pan juices for extra flavour!
- Autumn salads: Try roasted beetroot with feta and walnuts or a quinoa and pumpkin salad for a fresh contrast.
- Rich sauces and gravies: Mint sauce pairs beautifully with lamb, red wine jus enhances beef, and apple sauce complements pork.
Visit Australian Butchers Store for quality meat this Easter
A good roast doesn’t need to be complicated: the right cut, simple seasoning, and time to rest is all you need, no matter your gathering size.
Whether it’s lamb, beef, or pork, a well-cooked roast makes Easter lunch worth looking forward to. Visit Australian Butchers Store for top-quality meats and expert advice from our friendly butchers!