The cuts of meat that do more work and are hence “tougher” benefit from this cooking technique. The intended result being evenly cooked with the surface being seared. Vegetables are also roasted for the same reason and both meat...

The cuts of meat that do more work and are hence “tougher” benefit from this cooking technique. The intended result being evenly cooked with the surface being seared.

Vegetables are also roasted for the same reason and both meat and vegetables are usually marinated in wet or dry herb and spice mixes first to enhance their flavours.

Try a randomized selection of our posts for inspiration (or browse them all here) :

Honey Brined Roast ChickenKT’s NoRecipe Chorizo, Chicken and Potato RoastBen’s Butterflied ChookA Simple Greek Chicken RoastPK’s Slow Charcoal Weber Lamb Leg RoastParboiling PotatoesScott Rea’s Roast Pork With Perfect CracklingPK’s NoRecipe Butter Stuffed Skin Roast ChickenGrochow’s BBQ Pulled PorkEasy Lime And Potato Roast Chicken ThighsBeef – Rib SectionPK’s Chicken Baste #1Ben’s NoRecipe Yorkshire PuddingsChinese 5 Spice And Plum Wine Roast ChickenPK’s Easy Roasted ApplesPK’s Dry Rub Split Roast ChickenPK’s NoRecipe Rump Pot RoastWelchy’s Roasted Stuffed CapsicumsPK’s Rib Eye Roast: With Rosemary And GarlicBeer Can Chicken Roasting RackPK’s Chicken Crown Roast With Bacon

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