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Roast Q&A!

The (tasty) world of roasts

Welcome to the exciting world of roasting, one of the most beloved culinary pleasures in the world. If you are passionate about cooking or simply looking for information on how to prepare a delicious roast or answer common questions about this fascinating cooking technique, you are in the right place.

In this article, we will explore a series of questions and answers regarding the roast, from the choice of meat and seasonings to cooking techniques and tips for obtaining a perfect result.

Whether you are a beginner or an experienced cook, we hope you will find useful information here to enrich your cooking experience and prepare roasts that will captivate the palates of your family and friends.

What is the roast?

Roasting is a cooking technique that involves a long and constant transmission of heat, which determines the contraction of the external tissues of the food, creating a crust that traps the internal juices.

Roasting is notable for its ability to preserve the internal juices of the ingredients, with the formation of the external crust playing a crucial role in this.

Furthermore, this prolonged cooking helps to make foods more easily digestible.

Cuts of meat for roasting

Which cut of meat for roast? To prepare a delicious roast, it is essential to choose the right cut of meat. Each cut has its own unique flavor and texture characteristics, which will influence the final outcome of your roast. It's important to select a cut that fits your personal preferences and the needs of the recipe you have in mind.

What is the best part of making a roast?

  • What cut of meat for roast beef: whole rump, walnut, beef tail, brisket, priest's hat, sirloin, sirloin.
  • What cut of meat for roast veal? Rump, walnut, underside, shoulder topside.
  • Which cut of meat for roast pork: neck, loin, fillet and leg.
  • What cut of meat for roast lamb: leg, shoulder, saddle, breast.
  • What cut of meat for roast chicken: A whole piece of chicken.

So, how do you choose the perfect roast? We have prepared an article that is just right for finding the perfect cut of meat for your recipe!

Why is the roast tied?

Tying the roast is an essential practice in the kitchen, especially when cooking different cuts of meat together.

This technique helps maintain the shape of the roast during cooking, preventing it from falling apart or losing its structure.

Furthermore, it helps ensure uniform cooking, as it allows the heat to distribute evenly across the entire surface of the meat. So, tying the roast not only helps keep it intact, but also gives you a perfectly cooked and delicious end result.

Do you want to find out everything about the noble art of tying the roast? Our article is for you!


When it comes to cooking roasts, there are two currents of thought that lead to the same goal - but this cannot be said for those who are faithful to one of the two variants!

  • roasting in a pan
  • roasting in the oven

Both solutions, if followed to the letter, allow you to obtain an exquisite and highly appreciated dish, otherwise you can always blame the cooking!

It is important to remember that, unlike what you think, the roast is a dish to be cooked with a medium-long cooking time, which means that you don't need hours and hours on the fire, but a maximum of 2-3 hours is enough to obtain an excellent dish.

How to make a roast crust?

To obtain a delicious crust on the roast, it is essential to brown it on a high flame before cooking it in the oven.

This step is essential to trigger the Maillard reaction, a chemical process that seals the meat, trapping its internal juices.

The result is a golden and tasty crust on the surface, thanks to the caramelization of the proteins. This technique is a secret to making the roast irresistibly tasty.

How do you know when the roast is done?

Here's the big question: when is the roast cooked? The ready answer is always the same; To determine when a roast is perfectly cooked, the best method is to use a meat thermometer. This tool allows you to check the internal temperature, which is the true indicator of cooking.

In the case of a roast, the crucial point is the heart of the piece of meat. Once the desired temperature is reached, you can remove the roast from the heat.

In case of incomplete cooking, a trick is to cut the roast into slices and brown it in a pan with your favorite roasting sauce or with the meat broth used for cooking.

In this way, the slices will absorb the flavor better and become richer in flavor, making the roast even more delicious. Seeing is believing!

SOS Dry Roast!

How to soften a roast that is too dry? If the roast is too dry, you can remedy this by adding steam during cooking. The extra moisture prevents the meat from drying out too much, keeping it tender and succulent.

If you have access to a steam oven in your kitchen, you've made a smart choice, as it can be used to prepare perfectly succulent roasts.

If we don't have a steam oven, first of all, take our piece of meat and dry it carefully with a paper towel to remove any excess moisture. Next, we heat a pan so that it is very hot and then we put the roast to brown.

During this stage, it is not necessary to add anything, as we want the Maillard reaction, responsible for the roasted flavor, to fully develop. Once we have obtained the desired crust, we can proceed with resting and then serving. It won't be the solution of life but at least we have recovered with a crust. Alternatively, I create a new sauce base with some leftover broth and just heat the piece of meat inside.

So, how can you avoid making the roast tough? Do you want grandma's advice? The most important thing is to follow the cooking times, add broth if the bottom dries out too much and absolutely never pierce the meat while it is cooking.

How is the roast served?

Another secret that few put into practice is the question of rest. When do you cut the roast?

In fact, after cooking, it is necessary to let the meat settle just enough so as to let the juices flow out and make the meat softer. The additional idea is to wrap the roast in food-grade aluminum foil and leave on the hob for 5-10 minutes.

The resting time is dictated by the preparation of the roast sauce: while you blend the ingredients and garnish the dishes for a scenic effect, in short, you don't need a set timer, just a little time is enough to make the meat-juice balance more homogeneous.

How long does a cooked roast last?

The cooked roast is a delicious dish that can also be enjoyed in the following days. However, it is important to store it properly to maintain its freshness and flavor. In general, a slice of already cooked meat can be stored in the refrigerator for up to 4 days.

During this time, make sure to store the meat in sealed food bags and further protect it with cling film or foil. This will help prevent the juices from leaking and contaminating other foods in the refrigerator, ensuring that the roast remains safe and delicious to consume.

Roast recipes

Now that we have discovered the deepest secrets about roasts, here are some recipes that you can have fun preparing: