Oven roasting: times and methods for a delicate dish

Oven roast is a classic: this is why knowing how to choose the meat, what is the correct temperature and a few tips to create a gourmet dish is essential.

Oven roast is a classic meat dish, one of those easy-to-do yet sophisticated preparations. In order to cook the perfect roast, you need to know the right techniques and procedures. Then, what are the secrets to make the perfect oven roast?

Type of meat and roast cooking temperature

The perfect oven roast starts from choosing quality meat: this way, you won’t need to cook it for too long, and its flavour and tenderness will be guaranteed.

To cook an oven roast, the recommended meat cuts are:

• beef, such as sirloin, fillet, striploin, loin, and chuck;
• veal, such as sirloin, fillet, flank steak and rump;
• pork, and neck, loin and leg in particular;
• lamb meat, such as leg, shoulder, saddle and breast.

The roast cooking temperature also depends on the type of meat and cut. Beef is cooked to perfection when the core temperature is around 58-60 °C; veal requires a temperature of 68 °C, while lamb needs to reach 71 °C. Pork meat should be well done, so it should reach a temperature between 75 and 85 °C. How can I check the right roast cooking temperature? You just need a meat thermometer or probe to measure the cooking temperature at the core - the deepest point in the piece of meat.

Oven roast: tips for the perfect dish

To cook a gourmet oven roast, a good tip is flavouring the meat with a herb or spice mixture the evening before. Take the meat out of the fridge one or two hours before you cook it.

For oven roasting, preheat the appliance at 150 °C, and do not use the fan mode. For the meat to seal in the juices, brown it in a baking tray in the oven at 220-240 °C or in a tick bottom pan on high heat. After browning the meat, remove it from the tray, and deglaze the pan with stock, beer or wine, according to the deglazing process. Then put the roast in the oven, at a temperature of about 120 °C, and soak it every once in a while with wine or stock. As for the wine and pumpkin pairing, even for the roast, using wine is essential to flavour the meat and make it tender.

Once it’s ready, let it stand by wrapping some foil sheets around it, so that the fibres stretch out and the juices spread.

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