Here are some tricks to successfully roasting meat:
High rack, low sides
Elevate your meat by using a high roasting rack so the oven air cooks it all around. You want a roasting pan with shallow (or low) sides. Oftentimes, a cookie sheet is just fine.
Pat dry your poultry
The only meat you first wash is whole chicken or turkey. And when you do, pat it dry with paper towel (or it won’t brown).
Water for fat
Fat from your roast can trickle down and hit the hot roasting pan. This causes smoke. So keep liquid in the bottom of your pan (to catch the fat).
Seasoning
Some people make slits in their roast and shove in chunks of fresh garlic and herbs. Some just season the outside. You can also make a rub.
Salt and pepper are standard. Fresh herbs, like sage and rosemary, go well with everything. Lamb loves mint. To make a rub, chop your garlic and herbs into a bowl, add salt and pepper, some olive oil, and mix with a fork. Then rub this concoction all over your meat until it starts to giggle.
It’s always great to burst fresh lemon over top lamb and poultry, when they have 20 minutes to go. Roast pork wants white wine poured over it. Never use both wine and lemon in the same dish (they don’t go together).
Searing
Sear beef, pork, and lamb on the stove top, with a little oil. If that’s not convenient, roast your meat at a higher temperature for 15-20 minutes, and then turns things down.
Temperatures
Generally, meat thermometers should read as follows:
- roast beef (medium rare) – 140
- roast lamb (medium) – 150
- roast pork (medium well) – 160
- meatloaf (well) – 170
- roast chicken or turkey (well) – 180
Because ovens are different, you’ll need to experiment and write down your own rules. P.S. For recipes, check here.