Get the most out of your roast

Bring meat to room temperature before roasting

Bringing your meat to room temperature before roasting is important, especially when oven roasting large cuts of meat. Tempering will allow the meat to cook evenly and more efficiently. By tempering, you are ensuring that the meat will have an even temperature gradient from the middle to the edges.

Combine methods and temperatures

Consider pan-searing meat, and then moving it to the oven to slowly roast. Sometimes it's best to start cooking at a high temperature then take it down to a lower temperature during cooking, to achieve both caramelization and tenderness.

Rest meat after roasting

Carryover cooking means that large cuts will continue to cook after you take them out of the oven. 10 to 20 minutes is usually enough.

Enhancing the vegetables

When it comes to roasting vegetables, you can pretty much have free reign! Prior to roasting, make sure you coat the vegetables in olive oil or butter, and a mixture of salt, pepper and spices! Adding additional toppings like feta can also enhance the flavour and give the vegetables that extra salty taste! One of our top tips for roasting potatoes is to boil them first, which creates a soft creamy centre and an extra crispy outer layer. This method can also be applied to similar vegetables such as pumpkin or sweet potato. Try our Perfect Roast Potatoes recipe for that crispy effect! 

Roast Lamb

The leg and rack are the most tender cuts of meat on a lamb, and are great for a roast, best when served rare to medium. Prior to roasting, core the fat of the meat cut with a small, sharp knife. This will help the fat render out and create a nice crisp and browned surface. Try marinating the lamb for 30 minutes or more prior to roasting. Try drizzling your roast lamb in our Classic Mint Sauce recipe for that extra zing. 

Roast Beef

Roast beef prep and cooking time will differ depending on the cut. When roasting more tender cuts of beef like fillet, sirloin or rib-eye, it is important to cook on a high heat for a shorter amount of time. Alternatively, when roasting tougher cuts like rump or bolar, cook on low heat and leave in the oven for longer. When roasting with beef that contains bone, the meat will cook quicker than without. For that British touch, try our light and fluffy Ultimate Yorkshire Puddings recipe, the perfect accompaniment for your roast beef. 

Roast Pork

When roasting pork, aim for fresh looking meat cuts that contain a thick layer of fat. This will ensure the joint is kept moist whilst roasting, and will enhance the delicious flavours. The perfect cuts that contain this fatty layer of goodness are Loin, Belly or Leg. Let's also not forget the shoulder for tasty spare ribs! As Pork has a tendency to dry out, we recommend covering the roasting dish with tinfoil prior to roasting to ensure the meat is juicy and tender. Finally, to get that crackling nice and crisp, turn your oven to the grill setting for the last 15 minutes - making sure to remove the tinfoil covering the meat before doing so! Try our Perfect Roast Pork Shoulder recipe for the ultimate crispy crackling.

Roast Chicken

Unlike other meat cuts, the best way to roast chicken is whole. To ensure you that juicy finish, add stuffing. Try our mouth-watering Roast Chicken with Ricotta and Herb Stuffing recipe for maximum flavour. Like pork, chicken has a tendency to dry out if roasted for too long. To combat this, we suggest using the tinfoil trick again. Covering the chicken in tinfoil for the final 30 minutes of cooking allows the chicken skin to crisp to perfection. For the ultimate crowd pleaser, try our Garlic & Sage Roast Chicken recipe, the perfect versatile dish for any season.