Test Kitchen tips

For a more even cooking time and to keep the meat in a neat shape, tie roasts such as eye fillet, Scotch fillet, standing rib roast, lamb or pork loin, or boneless rolled roasts with kitchen string at 2cm intervals. Roasting is best done in a roasting pan made of metal, which is a much better conductor of heat than baking dishes made from glass or ceramic (these transfer heat poorly and can slow the cooking time and decrease browning). After resting the meat at the end of the cooking time, don’t forget to remove the string before carving.