Succulent juicy roasts

Top roast recipes

Butcher Advice

Best cuts for roast recipes

Beef rib eye is a favourite beef roasting cut, it delivers mouth-watering, juicy roast every time.

Roasted beef rib eye seasoned with Italian herbs

Roasted beef rib eye seasoned with thyme, oregano and bay leaves


Beef blade roasts are an economical and tasty way to feed a crowd, and any leftovers are great for lunches.

Roast beef with balsamic onions and a red wine juice

Roast beef with mustard and thyme


Easy carve lamb legs make a terrific family roast. A 1kg leg will cook in under an hour and feed 4-6.

Easy carve lamb roast with roasted vegetables

Roast lamb with roasted tomatoes and asparagus

Lamb round or topside mini roasts are a great option for a midweek roast. They’re quick to cook and very flavoursome.

Lamb mini roast with oregano

Anchovy and garlic mini lamb roast with polenta


Buying tips

  1. Ask your butcher to tie your roasting cut if he thinks it needs it. You’ll find most don’t need to be tided, some like beef fillet benefit from it. Tying the meat gives roasts a compact shape, which helps the meat cook evenly.
  2. A large roast like a beef topside or leg of lamb will keep in the fridge for 2-3 days and frozen for 4-6 months.

How and when to tie meat

Tips & Techniques

Before hitting the oven

Take the meat from the fridge about 15-20 minutes before cooking, this way your roast will cook more evenly.

Essential tips

  1. Preheat the oven in line with the type of cut you are roasting - see How to roast.
  2. Place the roast on a rack in a roasting dish. Raising the roast helps it brown evenly. Brush it lightly with oil. Season with salt, pepper and any flavourings
  3. Different cuts require different cooking times per fixed weight- - see How to roast. For ease and accuracy use a meat thermometer.
  4. Remove roast when cooked to desired degree. Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.

Quick technique

  • Use the right size roasting dish
  • Use a roasting dish that is close to the size of the roast you are cooking, this keeps roasting juices from burning. Use the juices to baste the roast and/or to make gravy.

Rate this Article

Give a rating

From The Community