Roasting Tips
All ovens vary. We recommend using a meat thermometer for best results. Most roasts continue to cook after they are removed from the oven, so be sure to take the roast out of the oven 5° to 10° lower than the desired temperature.
After removing the roast from the oven, let stand for 15 to 20 minutes before carving.
Season beef generously with salt and pepper. For the first 10 minutes roast at 425°F, then lower the oven temperature to 325°F.
When roasting lamb, we suggest making a paste of 2 tablespoons olive oil, 1 tablespoon chopped fresh garlic, and 1 tablespoon chopped rosemary. Rub paste onto lamb, and season generously with salt and pepper. For the first 10 minutes roast at 425°F, then lower the oven temperature to 325°F.
For pork, we suggest letting the roast sit in a brine overnight. Whisk together 1 gallon water, 1/3 cup salt, and 1/4 cup maple syrup (this is a brine). Place the pork in a large container or bucket and cover with brine. Let sit overnight. Pour out brine and pat dry. Roast in the oven at 350°F until it reaches 155°F internally.
