Roasting, like any other cooking technique, is all about chemistry. The natural sugars, fats and proteins in the meat change in their chemical composition when heated and it is these new complex molecules which produce the mouth-watering flavours which we associated so clearly with roasts. This process requires a high temperature in order to work, and the cooking technique below will provide you with the perfect finished product, a succulent roast, fit for all the family.

The Three Stage Roast

This breakdown of the roasting technique comes from Hugh Fearnley-Whittingstall’s book "The River Cottage Meat Book". It can be used for most types of meats and is a good guide to the perfect roast. This is a very much condesced version and I would highly recommend Hugh’s wonderfully informative book.

1st Stage: This is the high temperature stage (210-230°C/Gas Mark 6-8). It is during this first 20-30 minutes that the meat will obtain its crisp, brown exterior.

2nd Stage: This is the main cooking stage. The heat is reduced (180°C/gas Mark 3) allowing the meat to cook straight through without burning the outside.

3rd Stage: This is the resting period (10-15 mins). Often very much overlooked, it is vital that the meat is reted before being carved and served. During cooking moisture is drawn out of the meat fibres. By resting the meat in a warm place, free from any cooling current, the juices are allowed to redistribute, thus producing an evenly moist and succulent slice. To rest, either open the oven door, turn off the oven and leave the meat in or remove the meat and cover with tin foil.

Cooking Times

The table below is a simple guide to cooking your roast just right. The table is taken from Sonia Stevenson’s book "Roasts".

Game Birds:

These are always roasted quickly at high temperatures. They form another exception to the 3 stage roasting process.