How To Roast

Best way to roast

Here are some useful tips on how to roast meat. Roasting is the traditional - and most popular - method of cooking in the United Kingdom. Roasting embodies all that is best in food: first-class meat plainly cooked, with vegetables, sauce and rich gravy served separately.

Roast on a spit

True roasting was always done on a revolving spit over an open fire. Only recently, however, has this become a practical reality in the home. Gas-fired and electric spits are now combined with the grill on many domestic cookers, or can be bought as separate units.

If you are not lucky enough to own a spit, you can obtain equally good results by roasting the meat in the oven. But, extra care is needed because cooking in the oven is really baking. The best procedure is as follows:

1. Remove the meat from the refrigerator 30 minutes before cooking - all meat for roasting should be at room temperature.

2. Pre-heat the oven to the correct temperature, first checking that the shelf is in position and will take the joint comfortably. The correct position varies with the type of oven, so follow the manufacturer's instructions carefully.

3. Put the roasting tin in the oven with 2-3 tablespoons of dripping, depending on the size of the joint.

4. When the dripping is smoking, set the meat on a grid or simply on the bottom of the tin. Baste well to seal in the juices and return to the oven.If you are not using a grid, place the joint on its edge rather than flat on the outside, since the part in contact with the tin may get hard and overcook. This is especially important with a round joint, eg. sirloin.

5. Cook according to the weight and thickness of the joint, basting every 15-20 minutes to keep the meat moist and tender until done.

6. Once the meat is cooked, it should be dished up and placed in the warming drawer of the cooker. Plan the cooking time to allow the meat to stand for 15 minutes while the gravy is prepared and vegetables dished up. This standing time will make the meat much easier to carve.

7. A roast joint needs good gravy: strong and clear for beef, mutton and lamb, and lightly-thickened for pork and veal. Serve gravy separately in a gravy boat.

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