Cook the Perfect Roast

Roasting in a hot oven is the traditional way to cook medium to large joints of meat. This method is suitable for any of the naturally tender cuts of meat weighing 950g or more. It is not suitable for humbler cuts which need to be pot roasted or braised with liquids for a longer period of time.

5 steps to achieving traditional roasting perfection

1. Prepare the joint: Before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to ‘bloom’ and come to room temperature well in advance or for at least 30 minutes before cooking. This is essential to help the meat cook evenly.

Tip: Plan ahead – take your joint out of the freezer to defrost two or three nights before cooking.

2. Preheat the oven: Preheat the oven to the required temperature (see table below). Starting with a very hot oven helps to seal the joint to prevent juices escaping. Then the temperature is reduced to cook it evenly all the way through. Season the joint generously with salt and pepper just before cooking.

Tip: Season at the last minute, otherwise the salt will draw out the juice, drying your meat.

3. Cook to your liking: Cook the meat for the recommended time (see table below), and/or use a digital meat thermometer. A large joint will continue to rise in temperature by a further 3-5ºC after it is removed from the oven. Be careful not to overcook, as this will make the meat dry and tough.

Tip: Meat thermometers are so easy to use and take all the guess-work out of roasting.

4. Rest your joint: Once your joint is cooked to your liking it is important to rest it. Place it on a board or platter, cover with foil, then leave in a warm place for at least 20 minutes. Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.

Tip: You can rest large joints for up to 60 minutes in a warm oven

5. Carving: Finally, always use a razor-sharp, unserrated Steak Knife For carving we recommend a large wooden carving board. Ensure your carving knife is very sharp as it makes it so much easier to carve neat, even slices. Carve the meat across the grain into slices approximately ½cm (¼”) or more thick and arrange on a serving dish or individual plates.

Tip: Put a non-slip mat or damp tea towel underneath your carving board to help prevent it slipping.

This is a fantastic method for medium-sized cuts like large steaks or mini roasts weighing 250g-1kg (½lb-2¼lb) as it helps the meat stay particularly juicy and succulent. The meat cuts are first seared in a pan to brown and caramelise the outside and enhance the flavour. Then they are transferred into a preheated oven.

5 steps to achieving pan-to-oven roasting perfection

1. Bring the meat to room temperature: About 30 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Allow the meat to 'bloom' and come to room temperature. This helps your meat cook more evenly and stay tender and juicy.

2. Preheat your oven and pan then sear: Preheat oven to 230ºC/445ºF/Gas 8. Once the frying or griddle pan is very hot, add a little olive oil to the pan, or brush the oil directly onto the meat to avoid using too much. When you place the meat into the pan you should hear a sizzle. Sear the meat for the recommended time (see table below).

3. Cook to your liking: After searing for the recommended time, gently place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Use the tables (opposite) as a guide to cooking times or use a digital meat thermometer. Be careful not to overcook the meat, as this will make it dry and tough.

4. Rest your meat: Remove the meat from the oven. Cover with foil and leave to rest in a warm place for at least 10 minutes. Resting is as important as cooking, as it allows the meat to become warm, moist and tender. Use this time to warm plates, prepare vegetables or make a sauce.

5. Serve your meat: Lay your table with razor-sharp, un-serrated Steak Knives designed to cut cleanly through the meat. A blunt knife makes the meat seem less tender, and a serrated knife encourages your guests to ‘saw’, both of which can ruin even the most beautifully cooked meat.

Pot roasting is the perfect method for heavily marbled humble cuts which will develop fall-apart tender meat with a crispy caramelised outer layer during cooking. This method is very similar to traditional braising except the meat is uncovered during cooking.

3 simple steps to pot roasting perfection

1. Prepare the meat: Preheat your oven to 160°C/325°F/Gas 3. Place the joint in a roasting tin, rub salt over the top of it, and pour in enough water, stock or wine to cover the bottom quarter to a third of the meat. You can add a few diced vegetables too if you like.

2. Slow-cook: Pop in the oven and cook for the times shown below, topping up the liquid as required and basting 2-4 times. The meat is ready when you can pull it apart with a fork!

3. Rest & Carve: Remember to rest the joint somewhere warm – 10 minutes for the Mini Pot Roasts and 20 minutes for the larger ones.* Then place the joint upside down (so the meat doesn’t get squashed) and slice.

*Tip: This is a great time to reduce the cooking liquor into a tasty gravy.

Low temperature cooking is a fantastic method that can be used for just about every naturally tender cut of beef, lamb, pork and veal. It involves searing the outside of the meat at a high temperature, and then roasting in a very low oven for a lengthy period. Any size of meat can be cooked using this method, even something as small as a steak.

4 steps to achieving low temperature roasting perfection

1. Prepare the meat & preheat oven: Before cooking, allow the defrosted meat to come to room temperature and remove it from its vacuum packaging, patting dry with kitchen paper. Allow the meat to ‘bloom’ for up to 30 minutes before cooking. Preheat the oven (with the fan turned off) to 80ºC and place a roasting tray in the oven to heat up. Heat a griddle or frying pan on high.

2. Sear the meat: Add a little olive oil to the pan, or brush the oil directly onto the meat to avoid using too much. Sear the meat on all sides for the recommended time (see table below) to brown it all over. This will vastly improve both the flavour and appearance of your meat.

3. Using the meat thermometer: Season the meat with salt and pepper. Place the meat on the preheated roasting tray. Set the meat thermometer to the desired internal temperature (see table below), and insert the probe horizontally into the centre of the meat. Place the meat in the preheated oven with the thermometer cord through the door (the main unit remains outside).

Tip: Do not be tempted to transfer the meat to the oven in the same pan used for searing, as this will make the meat cook too quickly.

4. The Cooking Process: Keep the oven door closed during cooking. Opening the door lets heat escape and increases the cooking time. When the thermometer beeps your meat is ready to serve straight away. There is no need to rest your meat as it has rested during the cooking process. The lower temperatures allow the meat juices to circulate continually during cooking so the meat stays incredibly soft and the joint is cooked more evenly.

Tip: If your guests are late you can keep the meat warm at 60ºC for up to an hour for large joints and 30 minutes for smaller cuts. If your oven does not have a setting as low as 60ºC simply switch off the oven.