How to Cook a Roast
 Roasting is one of the easiest and most delicious ways of preparing beef or lamb. There is a wide range of cuts suitable to roast. Choose either bone-in, or boned cuts. Stuff them, marinate them, rub them with spices, or simply put them in the oven. Here we give you some great hints and tips to cook a perfect roast every time...
Easy Steps to a Perfect Roast
1. Heat oven to recommended temperature and weigh roast to estimate cooking time (see chart below).
2. Place roast on a rack in a roasting pan. Pour a little water into the pan to stop juices burning on the bottom of the pan during cooking.
3. If you have a meat thermometer insert it into the thickest part of the roast.
4. Cook for estimated time, basting with pan juices throughout cooking. Add more water to the pan as it evaporates.
5. Test to see if the roast is cooked to your liking by squeezing with tongs: rare feels soft; medium has a little resistance; well-done feels quite firm. It’s best not to insert a skewer when testing to see if meat is done as it allows the juices, which keep meat tender and tasty, to escape.
6. Alternatively, check the internal temperature of the roast on the meat thermometer. The roast is cooked to rare when the temperature reaches 60C; will be medium when the temperature reaches 65-70C; and is well-done at 75C.
7. Remove roast from pan and cover loosely with foil. Allow to rest for about 15-20 minutes before carving. This allows the juices to settle. Well-rested meat won’t lose any juices onto the plate.
8. For the tenderest slices of meat, carve the roast across the grain, holding the roast with tongs rather than a fork, to prevent juices escaping. |