Why resting your meat matters

You’ve just cooked a cracking piece of beef. Maybe a juicy sirloin, or a lamb leg that’s golden on the outside and smells unreal. Your mates are hungry. The tongs are twitching. You're ready to slice.

But hold up. Rest it first.

Yes, really. It might feel like a small thing, but resting your meat is one of the easiest ways to level up your cooking, especially when you’re working the barbecue. Here’s why it matters and how to do it right.

What does 'resting' mean?

Resting is just giving your meat a break after cooking. You take it off the heat and let it sit, undisturbed, for a few minutes. Cover it loosely with foil, not tightly, or it'll steam and let it chill out, but not cool down.

That’s it. It doesn’t take long, and it makes a massive difference.

Why should I rest New Zealand beef and lamb?

Because of the juice. That’s where all the flavour and tenderness lives.

When you cook beef or lamb, whether you're searing, roasting, or barbecuing, the heat drives the juices into the centre of the meat. If you slice into it right away, all those juices will run out onto your chopping board. That means dry meat, often tough and really sad.

Resting gives the meat time to relax. The juices redistribute through the cut, and you get a way juicier, more tender result.

So, how long are we talking?

Not ages. Just enough to let it settle. Here’s a quick guide:

Steaks, chops, small kebabs: 5–10 minutes
Butterflied lamb leg or a small roast: 10–15 minutes
Whole lamb leg or large beef roast: 15–20 minutes minimum

While it rests, you can get your sides sorted, set the table, or top up your water. If you're cooking multiple cuts, stagger the resting time so everything’s ready to serve at once.

What about when we're barbecuing?

Grilling uses high, direct heat, it’s great for caramelising the outside, but it pushes the juices hard into the middle. That makes your meat super vulnerable to drying out if you cut too soon.

So when you pull those lamb chops off the grill or finish your steak to perfection, resist the urge to serve straight away. Transfer the meat to a warm plate or tray, lightly cover with foil, and step back for a few. Your guests might be drooling, but trust us, it’s worth it.

a plate of food with a steak , carrots , rice and vegetables on a table .

Will it go cold?

Not really. Meat holds heat well, especially bigger cuts. If you loosely tent it with foil, it’ll stay warm. In fact, the internal temperature can keep rising by a few degrees, so if you’re aiming for medium-rare, take it off the heat just before it hits your target.

Let it rest and you’ll get juicy, perfectly cooked meat, not dry edges and a raw middle. So next time you fire up the barbie, give your meat the treatment it deserves. A little rest goes a long way.