98 Roast Meat

Preparation info

  • Recipe to Produce


    • Difficulty


Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

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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