General Roasting Instructions

First, remember to wash your hands.

Place meat, fat side up if applicable, in a heavy, shallow metal roasting pan large enough so that the roast isn’t crowded in the pan. Pat meat dry with paper towels. Let meat stand at room temperature 30 minutes before roasting.

Sprinkle roast generously with salt, preferably kosher salt, and freshly ground black pepper.

Do not add any liquid to the pan or cover meat during roasting.

Insert oven-safe meat thermometer into the thickest part of roast without touching bone, or test for doneness with an instant-read thermometer. (Do not place instant-read thermometer in oven with roast.)

As ovens vary, check roast internal temperature about 15 minutes before recipe suggests.

Remove meat from oven when internal temperature reaches 10 to 15ºF below desired doneness in the thickest part of roast. Internal temperature will rise upon standing. The final internal temperature should reach 145ºF to ensure safety.

To redistribute juices for easier slicing, loosely tent meat with aluminum foil, and allow meat to stand at room temperature 15 to 20 minutes before carving.

If applicable, remove any strings. Slice meat across the grain to serve.