ROASTING is a dry heat method that may use a small amount of fat or oil as a baste.
The meat is cooked in an oven or on a rotating spit over a fire, gas flame or electric grill bars.
Some meat cuts suit high-temperature roasting, while others are better roasted at low temperatures.
Beef and lamb cuts with plenty of outer fat cover, fat seams or marbling are best roasted at low to moderate temperatures.
This results in less shrinkage and more meat to go around.
Very lean or totally trimmed cuts are better rare-roasted at higher temperatures, or first seared then roasted.
Sear then roast: brush any lean surfaces with oil.
Brown the meat all over in a hot, dry pan then transfer to a moderate 180C oven to complete cooking.
To get the best results when roasting
If possible, take meat from the refrigerator about 30 minutes before cooking.
Trim excess fat if necessary.
For very lean cuts, sear or brown lean cuts first.
Pre-searing a roasting cut in a hot pan improves colour and flavour, particularly when using small, very lean beef or lamb cuts that need only short cooking.
Roast on a rack: This allows even heat circulation and browning.
Self-basting: Roast beef or lamb with fat side uppermost to allow the fat to drip down the meat and act as a natural basting.
After cooking, before carving or serving beef or lamb, allow meat to rest, about five minutes for every 500g of meat.
Resting enables temperature to even out and the meat fibres to relax and reabsorb some of the juices.
The relaxed meat becomes more tender and easier to carve with less loss of juices.
