Dickson’s Farmstand Meats

This is a general guide to roasting, using a very basic recipe with only salt and pepper. Beyond this, there are a million flavors you could apply to your cut of meat, but the method here is a universal starting point. I have outlined cut-specific variations that I like at the bottom.

Roasting is a slow cooking method used with larger pieces of meat. Here, I am sharing the techniques of one of my favorite meat cooks, UK chef and food personality Hugh Fearnley-Whittingstall, from his meat bible, The River Cottage Meat Book.

Step 1 : Meat Preparation

Remove your defrosted meat from the refrigerator about 30 minutes before cooking to bring it to room temperature.

Five minutes before cooking, dry your roast with a paper towel. Removing excess surface moisture helps to form a nice crust on your roast.

Salt and pepper liberally.  This helps flavor the meat and form the crust. Other dry rubs or seasoning can be applied to the surface as well, but I would steer clear of fresh spices as they may burn. 

Slather some olive oil on your roast. Oil acts as a conductor of heat and will also aid the formation of a nice crust.

Place your roast in your roasting pan, fat side up if there is one. As the roast cooks, the fat will melt and baste the meat. You can use a rack in your roasting pan if you like, but it is not ncecessary. 

Step 2 : The High Heat Sizzle

Pre-heat your oven to 450 degrees (400 for white meat poultry). Once you have reached 450, insert your roast in the oven, on the middle rack. For small roasts, (1-3 lbs) leave it in for approx 15-20 minutes. For larger roasts, 20-30 minutes. Keep an eye on things -you’re looking for a nice browned surface.

Applying very high heat to the roast to achieve that nice crust we’re after. The crust imparts a great texture, but also adds very intense flavor compounds called ‘browning flavors’. This is why meat cooked over a fire is so satisfying even in its simplicity.

Step 3 : Slow it Down

To cook the roast through to your desired ‘doneness’, knock your the temperature on your oven down to 325 degrees.

Vegetables (potatoes, squash, carrots, beets or onions, for example) can be cut up and spread around the meat in the bottom of the pan. If your recipe calls for basting with something special, this is a good first time to do so.

Insert an instant read thermometer into the center of the roast, without touching bone, to determine when your roast is done. The list below can serve as your guide. (Note: do not leave the thermometer in the oven with the roast unless its specifically designed for it, like one with a remote sensor. If you do not have a thermometer, I have included in parenthesis approx total cooking times for both the sizzle and the roast).

Beef and Lamb

• Rare — 120° to 125°F — Center is bright red, pinkish toward the exterior portion (10-12 minutes/lb)
• Medium — 140° to 145°F — Center is light pink, outer portion is brown (15 minutes/lb)
• Well-Done — 160°F and above — Uniformly brown throughout (20 minutes/lb)

Poultry

• Chicken & Duck — 165°F — Cook until juices run clear (45-70 minutes)
• Turkey — 165°F — Juices run clear. Leg moves easily (100-200 minutes)

Pork

• Medium — 155° to 160° — Pale pink center (20 minutes/lb)
• Well Done — 160° and above — Uniformly brown throughout (25 minutes/lb)

After removing your roast from the oven, make sure to set the meat aside and let it rest before slicing