Roasting

Roasting in the oven is really baking. The meat, which must be top quality, is cooked in a shallow open tin and basted frequently with hot fat to seal the outside, imprisoning most of the meat juices, and to prevent it from drying out. Many people like, to put meat on a rack to keep it out of the fat in the roasting tin, and to turn the meat from time to time as it cooks.

Roasting times and temperatures vary according to quality and type of the meat, which should always be at room temperature before going into the oven., Meat should not be seasoned until after roasting, and then again after carving.