Frozen meats can be cooked without thawing them first, particularly with relatively slow methods such as oven roasting, which give the heat time to penetrate to the center without drastically overcooking the outer portions of the meat. Cooking times are generally 30–50% longer than for fresh cuts.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee.
By permission of Scribner, a division of Simon & Schuster, Inc.