Comments on: Share your Winter roasting tips to WIN a Wiltshire Carving Fork & Knife set

By: Carissa M

Carissa M — Sun, 05 Aug 2012 13:27:37 +0000

Turn the oven on! Cooked for my new in-laws once, there was the little issue of not turning the oven on whilst I entertained them with my best manners and wit, 18 years later it’s still ONCE!

By: Judi

Judi — Sun, 05 Aug 2012 10:52:48 +0000

I cook mine in the slowcooker, then brown it in the oven whilst the roast vegies cook.

By: Vija

Vija — Sun, 05 Aug 2012 07:49:52 +0000

Use Raspberry or Mixed Berry Jam and Rosemary sprigs to coat lamb before baking. The caramelised flavour is sensational

By: Kirsten W

Kirsten W — Sun, 05 Aug 2012 07:38:36 +0000

Buy Good Quality Meat. This has to be top of the list. More than absolutely everything else this is the number one factor that will make or break your roast.
Don’t confuse good with expensive either – some of the most fab cuts are wonderfully cheap – you just need to do a little bit of knowledge about what to look for.

By: Barbara Fehmel

Barbara Fehmel — Sun, 05 Aug 2012 06:04:42 +0000

I cook a large roast cut it into servings and freeze, until needed, there is always a hot meal going.

By: Lea

Lea — Sun, 05 Aug 2012 05:11:01 +0000

Marinate the meat, let it infiltrate then slow cook in an oven bag,
so it just falls tenderly, juicily off the bone

By: Linda Hynson

Linda Hynson — Sun, 05 Aug 2012 02:45:56 +0000

I like to cook roast pork on a wire rack over a tray of water-it is so tender and succulent:-)

By: Margaret

Margaret — Sun, 05 Aug 2012 02:32:43 +0000

If you are roasting a large piece of meat, allow it to stand at room temperature for 1 hour and season just before placing in the oven.