Low-Temperature Roasting

As we discuss, it was once thought that starting the roast at a high temperature “seals the pores” by searing the surface, thus keeping in more juices.

We now know this is not the case. Repeated tests have shown that continuous roasting at a low temperature gives a superior product with four distinct advantages:

1. Less shrinkage
2. More flavor, juiciness, and tenderness
3. More even doneness from outside to inside
4. Greater ease in carving