Roasting
Roasting time
The roasting time will depend on the type of meat, the size and thickness of the cut, The traditional British method is to allow 20 minutes per lb/450 g, according to the type of meat, plus
20 minutes, adjusting the duration as roasting proceeds to obtain the required result.
Browning only occurs towards the end of the roasting time.
Remove the lid about 15 – 20 minutes before the end of the roasting time if a more extensive browing result is required.
Useful tips
Take the meat out of the oven, wrap in aluminium foil and leave to stand for about 10 minutes. This helps retain the juices when the meat is carved.
Roasting on the rack
When roasting on the rack set a temperature of approx. 20 °C lower than in a covered pot.
Add a little fat or oil to very lean meat or place a few strips of streaky bacon on the top.
Do not add too much liquid during cooking as this will hinder the browning process.
Roasting bags
When using a roasting bag, follow the manufacturer's instructions.
Roasting poultry
For a crisp finish, baste the poultry ten minutes before the end of cooking time with slightly salted water.
Frozen meat
Deep frozen meat should be thoroughly defrosted before roasting.
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