Roasting cooks large cuts with dry oven heat — the classic method for centerpiece roasts and whole birds.
What Is Roasting?
Even, ambient oven heat cooks a roast through while browning the exterior. Best for larger, tender-to-medium cuts.
Best Cuts & Proteins for Roasting
- Pork loin roast and fresh ham
- Leg of lamb and rack of lamb
- Whole chicken
- Beef rib roasts
How to Roast
- Bring meat to room temperature and season
- Sear or start hot, then lower the oven to finish
- Use a thermometer and pull early
- Rest 10–20 minutes before carving
Browse all recipes & guides, or find a farm selling meat direct.
Frequently Asked Questions
What cuts are best for roasting?
Larger, tender-to-medium cuts roast best — prime rib, pork loin, leg of lamb, whole chicken, and fresh ham.
What temperature should you roast meat at?
A common approach is a high-heat sear at 425–450°F to brown, then a moderate 325–350°F to finish. Always cook to internal temperature and rest.
How long should meat rest after roasting?
Rest large roasts 15–20 minutes (smaller cuts 5–10) so the juices redistribute and stay in the meat when you carve.