Nothing gathers the family together at the table like a good roast. It is one of the most heartwarming meals you can create. But, roasting is a skill that you do need to develop to ensure you don’t end up with an overcooked, leathery hunk of meat.
Roasting a piece of meat that is around 1-1.2 kg in weight will feed four and take around an hour, which is just about the time it takes to cook a tray of roast vegetables alongside it, and your meal is complete.
Here are some tips to keep in mind:
- Always bring the meat to room temperature before roasting
- Preheat the oven while you are preparing it
- Choose a heavy based roasting pan that can be used on the stovetop afterwards to make the gravy
- Use a dark roasting pan for best results as this will brown the food better
- Allow the meat to rest on a board, covered in foil, for at least 10 minutes, while you make the gravy
- If you are roasting vegetables on another tray, use the fan forced setting in the oven to circulate the heat evenly
- Return any juices released from the meat after resting or carving it to the gravy
This recipe for a standing rib roast, which is basically a whole piece of scotch fillet on the bone, is a great place to start as it is done in an hour and the gravy is laced with whisky for a delicious kick!