Expert answers to your Sunday roast questions
The Sunday Roast is an iconic British meal, yet it is surrounded by questions and assumptions that either you can ‘do a roast’ or you can’t. At Lakings, we hear the same questions over and over at our Louth counter and from our nationwide customers. Is it better to cover the meat? Why is one cut tougher than another? Today, our master butchers are setting the record straight to ensure your next roast is your best one yet.
Common mistakes to avoid when cooking roast beef
Before we get stuck into what to do right, here is a round-up of the most frequent mistakes many of us make in the kitchen:
Cooking from cold: Taking a joint straight from the fridge to the oven causes the outside to toughen before the middle is warm.
Not using a meat thermometer: Relying on ‘minutes per pound’ can be a guessing game. A thermometer is the only way to guarantee perfection.
Crowding the pan: If you surround the beef with too many potatoes or vegetables, the air can’t circulate, and the beef won’t develop a crust.
Should I cover a beef joint when roasting?
This is the most debated topic in British kitchens. To answer simply: No, you should not cover a quality beef joint with foil while it is in the oven. Roasting is a dry heat process. If you cover the meat, you trap steam, which pot-roasts or boils the beef instead of roasting it. This prevents that beautiful, savoury brown crust from forming.
When to use foil: The only time to use foil is after the meat comes out of the oven. Tent it loosely during the resting period to keep the heat in while the juices redistribute.
What is the best way to cook a joint of beef to make it tender?
Tenderness is a result of two things: provenance and patience. First, start with a grass-fed joint from a master butcher; supermarket meat often has high water content, which toughens the fibres. Second, do not overcook it. Use a meat thermometer to hit a medium-rare internal temp (usually around 55°C), and never skip the 20-minute rest. If you ‘shock’ the meat by carving it immediately, the juices run out, leaving the fibres dry and tough.
What is the difference between a roasting joint and a carvery joint?
In the butchery trade, a roasting joint is the broad term for any prime cut meant for the oven (Topside, Sirloin, Rib). A carvery joint usually refers to a cut that has been specifically prepared for ease of slicing. Often, this means it is boneless and rolled, tied with butcher’s twine to maintain a uniform shape. This ensures that every guest gets an identical slice and the meat cooks at an even rate throughout.
