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Roasting time
The roasting time will depend on the
type of meat, the size and thickness of
the cut, The traditional British method is
to allow 20 minutes per lb/450 g,
according to the type of meat, plus
20 minutes, adjusting the duration as
roasting proceeds to obtain the
required result.
Browning only occurs towards the end
of the roasting time.
Remove the lid about 15 – 20 minutes
before the end of the roasting time if a
more extensive browing result is
required.
Useful tips
Take the meat out of the oven, wrap in
aluminium foil and leave to stand for
about 10 minutes. This helps retain the
juices when the meat is carved.
Roasting on the rack
When roasting on the rack set a
temperature of approx. 20 °C lower than
in a covered pot.
Add a little fat or oil to very lean meat or
place a few strips of streaky bacon on
the top.
Do not add too much liquid during
cooking as this will hinder the browning
process.
Roasting bags
When using a roasting bag, follow the
manufacturer's instructions.
Roasting poultry
For a crisp finish, baste the poultry ten
minutes before the end of cooking time
with slightly salted water.
Frozen meat
Deep frozen meat should be thoroughly
defrosted before roasting.
Roasting
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