Cooking Methods - How to Roast Meat

15th June 2013

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Position the oven shelves so the meat is in the centre of the oven
place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top. This allows the juices to run down and baste the joint nautrally.
when roasting beef and lamb joints, the secret is to cook the joints in a moderate oven for slightly longer to ensure even cooking.
Remember to weigh beef and lamb joints before calculating your preferred cooking time
Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and the juiced distribute evenly so the joint is moist and easy to carve.

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