The Method of Cookery

notes from Chef G

Oven Roasting

“Oven roasting is cooking in an oven with the aid of fat and is applied to first class meat and poultry and certain vegetables.“

Narrative: Roasting in the oven. Simple and using constant radiant heat enveloping the food in consistent, high temperature heat. This method of cookery caramelizes the surface (a bit of char) while preserving moisture within.

• Beef – 15 minutes per 1/2Kg(one pound) and 15 minutes over – cooked through
• Lamb – 20 minutes per 1/2Kg (one pound) and 20 minutes over – cooked through
• Mutton – 20 minutes per 1/2 Kg ( one pound) and 20 minutes over – cooked through
• Veal – 25 minutes per 1/2 Kg (one pound) and 25 minutes over – cooked through
• Pork – 25 minutes per 1/2 Kg (one pound) and 25 minutes over – cooked through