What’s the key to nailing a really good classic Sunday roast?
First, and it almost goes without saying, buy the best-quality meat you can afford. Speak to your butcher about what you’re thinking of cooking and what he thinks is best on the day. Something on the bone will make your roast a bit more special – not only does it look impressive, it’ll also make for juicier, tastier meat. Make sure the meat has an even fat coverage, which will naturally baste the roast while cooking.
For consistent doneness, take the meat out of the fridge 20 minutes before it goes in the oven. Another way to guarantee even cooking is by investing in a good meat thermometer.
Ideal internal cooked temperatures for beef, lamb and pork are 50C for rare, 55C for medium rare and 60C for medium. Your roast will continue to cook while it’s resting so take it out of the oven a few degrees before it hits these internal temperatures. Make sure you don’t overcrowd the pan; you need hot air circulating around the meat. Finally – rest, rest, rest. Cover the roast loosely with foil and give it 15-20 minutes, depending on size. Carve and serve the roast at the table for that added bit of theatre. Enjoy.
Here are some more ideas for winter roasts.
Illustration Lauren Haire
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