Roasting

The roasting of meats and birds used to be done over fires on a spit. These days we normally roast in dry heat in an oven. Decide which temperature you want to roast in, as the meat will cook in quite a different way, producing slight differences in flavour and texture. Whichever way you choose to cook, use a method that maintains the integrity of the produce, and works best for you. Both are as good.

High-temperature roasting leaves a delicious crust on the outside, and sends the juices to the centre. When the meat is rested those juices will flow through the flesh, giving it a pink-to-red tinge and moistness. High-temperature roasting works well with prime cuts that are low in sinew, such as fillet and sirloin.