Roasting Techniques

Roasting is a cooking method that uses dry heat, and is suitable for cooking most poultry, and certain cuts of beef, pork or lamb. Tender cuts, such as sirloin, rib joints, fillet and best end of neck suit roasting best; tougher cuts such as brisket and rump are better roasted in a moist heat, such as braising or pot-roasting. Many vegetables, including potatoes, courgette, cauliflower, onions and peppers lend themselves to roasting as well.

Meat may be roasted in one of two ways:

  1. Quick Roasting
    The meat is cooked at a high temperature (approximately 200°C/ 425°F/ Gas mark 7) to seal in the juices and preserve the flavour.
  2. Slow Roasting
    The meat is cooked at a lower temperature (175°C/ 350°F/ Gas Mark 4) for a longer period - usually about 5-10 minutes extra per pound. This results in less shrinkage than the quick roasting method.