When learning how to roast meats, you should use choice and prime grades of meat.
If the meat is tender and marbled with fat, it is a good choice for cooking with dry heat.
Some of the cuts of meat that are good for roasting include: beef (beef tenderloin & standing rib), lamb (ribs, leg, and loin of lamb), and the loin and ham sections of pork.
You can either lard or bard leaner meats if you would like to roast them.
These meat cuts include beef sirloin, eye of round, and veal loin.
Thaw the meat out to room temperature if you has been frozen before cooking.
Season it to taste with herbs, garlic, and spices.
Do not use salt because it will draw out the juice.
Lightly oil your roasting pan and place the fat side of the roast facing up.
Place the pan on a rack and begin cooking the roast.
There are three different ways to roast meat.
If you have lean cuts, a temperature of 325 degrees Fahrenheit will be sufficient for the entire cooking time.
If you want to have a nice brown crust on your meat, pre-heat your oven to 450 degrees Fahrenheit and roast the meat for 15 minutes.
After this time turn the heat down to 350 degrees F.
The only downside to this is that it shrinks the meat more than the first method.
The third method is to pre-heat the oven to 475 degrees Fahrenheit and cook it the entire time at that temperature.
You only want to use this method if you have a roast that is less than 5 inches thick and is to be cooked rare or medium rare.
Lam should be prepared rare or medium, while pork and veal should be well done.
The following time is for cooking a roast with a bone in by using the second roasting method.
10 minutes should be added per pound if you have a boneless roast.
If cooking at 475 degrees Fahrenheit, cut the time in half.
Beef, pork & meat roasting chart Cooking Beef (Rare): 15 to 20 minutes per pound Cooking Beef (Medium): 20 to 25 minutes per pound Cooking Veal & Pork (Well Done): 20 to 25 minutes per pound Cooking Lamb (Rare): 10 to 15 minutes per pound Cooking Lamb (Medium): 16 to 18 minutes per pound Beef, steak, & other meat doneness temperature chart Rare Meat: 135°F to 140°F Medium Rare: 145°F to 150°F Medium: 155°F Well Done: 160°F to 165°F If the temperature of the meat cooks above 165°F the meat will be on the dry side.
Give the roast 15 minutes to settle after taking it from the oven, this makes carving the meat easier.
If the meat is tender and marbled with fat, it is a good choice for cooking with dry heat.
Some of the cuts of meat that are good for roasting include: beef (beef tenderloin & standing rib), lamb (ribs, leg, and loin of lamb), and the loin and ham sections of pork.
You can either lard or bard leaner meats if you would like to roast them.
These meat cuts include beef sirloin, eye of round, and veal loin.
Thaw the meat out to room temperature if you has been frozen before cooking.
Season it to taste with herbs, garlic, and spices.
Do not use salt because it will draw out the juice.
Lightly oil your roasting pan and place the fat side of the roast facing up.
Place the pan on a rack and begin cooking the roast.
There are three different ways to roast meat.
If you have lean cuts, a temperature of 325 degrees Fahrenheit will be sufficient for the entire cooking time.
If you want to have a nice brown crust on your meat, pre-heat your oven to 450 degrees Fahrenheit and roast the meat for 15 minutes.
After this time turn the heat down to 350 degrees F.
The only downside to this is that it shrinks the meat more than the first method.
The third method is to pre-heat the oven to 475 degrees Fahrenheit and cook it the entire time at that temperature.
You only want to use this method if you have a roast that is less than 5 inches thick and is to be cooked rare or medium rare.
Lam should be prepared rare or medium, while pork and veal should be well done.
The following time is for cooking a roast with a bone in by using the second roasting method.
10 minutes should be added per pound if you have a boneless roast.
If cooking at 475 degrees Fahrenheit, cut the time in half.
Beef, pork & meat roasting chart Cooking Beef (Rare): 15 to 20 minutes per pound Cooking Beef (Medium): 20 to 25 minutes per pound Cooking Veal & Pork (Well Done): 20 to 25 minutes per pound Cooking Lamb (Rare): 10 to 15 minutes per pound Cooking Lamb (Medium): 16 to 18 minutes per pound Beef, steak, & other meat doneness temperature chart Rare Meat: 135°F to 140°F Medium Rare: 145°F to 150°F Medium: 155°F Well Done: 160°F to 165°F If the temperature of the meat cooks above 165°F the meat will be on the dry side.
Give the roast 15 minutes to settle after taking it from the oven, this makes carving the meat easier.