There is nothing that screams “Sunday” more than a delicious roast dinner with all the trimmings. Roast beef with Yorkshire puddings and lashings of gravy or maybe a roast leg of lamb with crispy yet fluffy potatoes and a dollop of mint sauce. Whatever takes your fancy, our 3 top tips will help you create the perfect roast joint as the centrepiece for your next family dinner.
Bring the meat to room temperature
Make sure to take your roasting joint out of the fridge ahead of time to allow it to come to room temperature before putting it in the oven. This will help the meat to brown nicely as well as avoiding any shock in the extreme change of temperature when you put the joint in the oven.
Know your meat
How you cook the meat will depend on what cut you have chosen. Lean cuts like beef fillet are best cooked at a high temperature over a shorter period of time. However, joints with more marbling like brisket are best cooked “low and slow”. That is, at a low temperature over a longer period of time. So, before you decide what method to use, check what type of meat joint you have.
Allow the meat to rest
Don’t rush to carve the meat once you’ve taken it out of the oven. Resting meat is as important as the cooking itself! If you cut the meat too quickly, the juices will end up all over the chopping board and your plate rather than being retained within the meat.
It’s best to allow the meat to rest for about 15 – 20 minutes. The general rule-of-thumb is 1 minute per 100g of meat.
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