98 Roast Meat

Preparation info

  • Recipe to Produce

    6-8

    Portions
    • Difficulty

      Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Comment on Method

In accordance with ancient tradition, many gourmet authors and leading chefs prefer to cook their roasts at a high initial temperature and then reduce heat to roughly 400°F. I am not a traditionalist. It has been proven time and time again that a stable temperature of 300°–325°F. throughout cookery produces a tender, succulent, and above all economic result. The time