Roast Beef, Veal, Pork or Lamb
- 1). Place seasoned roast meat on a rack in a pan in the center of the oven at a temperature of 450 degrees and cook for 15 minutes uncovered. This will help sear the outside of the roast and seal in the juices. Do not prick the meat with a fork because you will allow the juices to escape. Turn the oven down to 250 degrees and cover with the lid of the pan or a sheet of aluminum foil with the shiny side down.
- 2). Insert a meat thermometer, taking care that it is not lodged beside a bone, and check it often. Cook until the internal temperature of the meat is: 130 degrees for beef; 145 degrees for veal; 150 degrees for pork; and 140 degrees for lamb. If you prefer your meat "well done," wait until the internal temperature is 5 degrees higher but be aware that it will be dryer than meat that is cooked for a shorter time.
- 3). Remove the meat from the oven and wrap it in aluminum foil, shiny side in, and place in a warm spot for 15 to 20 minutes. The roast meat will not be fully cooked when you take it out of the oven but will continue to cook in the foil. When you open it up and carve it, you should find that it is adequately cooked, moist and tender.
- 1). Cook roast poultry in an oven roasting bag. Roasting bags are non-combustible and are sold in most grocery stores. They can be found on the shelves close to the aluminum foil and other types of bags.
- 2). Pour 1 tbsp. flour into the dry bag and shake it to disperse. Put the seasoned meat into the bag and seal with the tie provided. Make slits in the top of the bag to allow steam to escape and place it in a roasting pan.
- 3). Cook at 400 degrees until the internal temperature of a fleshy part of the bird not close to a bone is 165 to 170 degrees.
- 4). Remove the bird from the oven bag and pour out the juices. Place it on a serving dish.