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Roasts
Appears in
Published 1974
Roasting is one of the most traditional methods used for cooking meat, poultry and game. Originally the term implied spit-roasting in front of an open fire, but this has been superseded by cooking in a tin in the oven.
Meat chosen for roasting should be of good quality and well hung. Less tender cuts, or very small joints, can be pot roasted. In this case the meat is cooked in a covered container, with liquid added and simmered gently over direct heat or in the oven. The longer, more moist, cooking keeps the meat juicy and makes it tender.
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