• How and when to tie meat
• How to carve a beef roast
• How to match cuts with the best cooking methods
• How and why we brown meat
• How and why we rest meat after cooking
• How to carve a lamb roast
• How to carve a roast
• How to get the best out of mince
• How to tell when meat is ready or "done"
Receive our email newsletters full of delicious recipes, cooking tips and more. Sign me up
Taking the time to let meat ‘rest’ after cooking will ensure it is moist, tender and juicy.
As meat is cooked the proteins in the meat heat up and set. When the proteins set they push the meat’s juices towards the centre of the meat. This is why we can judge a piece of meats doneness by prodding it with tongs – the firmer the meat, the more ‘done’ it is. Allowing the meat to stand away from the heat before serving allows the juices, which have been driven to the centre of the meat to redistribute and be reabsorbed. As a result the meat will loose less juice when you cut it and be far more tender and juicy.
Take it from the heat and place it on a warm plate or serving platter. Cover the meat loosely with foil (as opposed to covering it tightly which will make the hot meat sweat).
If given the time to rest the meat will loose less juice when you cut it and when you eat it the meat will be juicier and tastier. The time taken to rest will depend on its size, a roast is best rested for 10 to 20 minutes before carving. Steaks or chops should stand for at least 2 to 3 minutes before serving.
Standing beef rib roast Rack of veal with rosemary and mustard crust Lamb roast with bean salad
Teriyaki steak with Wasabi butterBarbecued cumin rubbed beef with tabouli Lamb chops with feta, tomato and asparagus