Resting Meat

Heat cooks meat from the outside inwards, driving all the moisture into the centre, particularly in larger cuts or whole birds. This causes the meat fibres to tense so it is important to allow it to rest after cooking and before carving. The juices will evenly redistribute and relax the meat fibres, resulting in tenderness. The larger the piece of meat, the longer the resting time. The meat may need to be returned to the oven briefly before serving to bring its temperature back up.