“Letting it rest” for several minutes after it comes out of the oven is an important part of succeeding in roasting meat. Resting meat before carving allows the juices that have accumulated under the skin to seep back into the meat, keeping it succulent and delicious! This is true for most roasted meats and also makes the carving process easier. So, enjoy your glass of wine and guests for 20-30 minutes after taking the roast out of the oven and your guests will have you to thank for a moist and tasty dinner!
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