A toast to THE ROAST
TYPES OF ROASTING METHODS
• The joint of meat is added to a baking dish and seasoned, then roasted in a preheated oven, usually at a higher temperature for the first 15 minutes to brown. It’s then roasted at a lower, more moderate temperature to cook the meat through to the desired doneness inside, with a golden-brown exterior.
• Small, or long, narrow joints, or boneless pieces of meat can be browned first to colour and caramelise the outside, then placed in a preheated hot oven to roast for a shorter length of time until done to your liking.
• Boneless cuts of meat of an even thickness can be slow-roasted for several hours at a very low temperature. They can then be browned all over on the stove top at the end (see recipe overleaf for
