Whether it’s the Sunday roast with all the trimmings or a showpiece joint for a celebration, roasting is about bringing people together around something golden, crisp, and comforting. It's the art of cooking meat in dry heat to get that irresistible browned crust on the outside and juicy, tender meat within. It's also incredibly low effort for high flavour, which is an added bonus.
In this Butcher's Guide post, we’ll look at what makes a great cut for roasting, our top tips and favourite roasting joints, as well as a classic roast recipe that never fails to please.
What Makes a Great Cut for Roasting?
Size and Shape
Larger cuts like whole birds or joints work well because they can withstand longer cooking times without drying out, and their shape allows heat to circulate evenly.
Fat Content
Marbling or an external fat cap gently bastes the meat as it cooks, adding moisture and flavour. The skin on poultry does the same, crisping beautifully in the oven.
Bone-In
Bones help distribute heat and add depth of flavour. They also make for a more striking presentation on the table.
Connective Tissue
While less of a factor than in slow cooking, some connective tissue breaks down during roasting, contributing to tenderness - particularly in cuts like pork shoulder.
We always recommend going with high welfare meat, if you can afford it. We guarantee you'll notice the difference in flavour and texture. Plus grass fed meat contains more omega 3s so it's better for you!
At G.J. Honour we are obsessive about the standards of animal husbandry and welfare throughout our supply chain. All of our meat is sourced from high welfare farms, where the animals are free range and grass fed.
Our Top 5 Cuts for Roasting
The classic roast for good reason. Affordable, versatile, and always a crowd-pleaser. The skin crisps in the dry heat while the meat stays moist, and the pan drippings are perfect for gravy.
A showstopper for special occasions. Generous marbling renders during roasting, basting the beef and creating superb tenderness and flavour. The bone helps with even cooking and presentation.
3. Leg of Lamb
Perfect for gatherings. The bone-in leg adds depth of flavour, and slow roasting gives you tender meat with a crusty exterior. Delicious with garlic, rosemary, and a splash of red wine in the pan.
Often used for slow cooking, but just as rewarding roasted hot and fast. The fat and connective tissue melt down to keep it juicy, while the outside takes on a satisfying crispness. A budget-friendly option that delivers big flavour.
This is lean and flavoursome cut of meat, more tender than the alternative Silverside. It's also a bit kinder to the wallet than some other cuts of beef such as sirloin or fillet.
Top Tips for getting the perfect roast?
- Let the meat come up to room temperature before you cook it.
- And let your oven preheat to the correct temperature too.
- Don't be tempted to trim the fat - it's what gives the flavour and will baste your meat whilst it cooks.
- Season your meat well before cooking with coarse salt and pepper to give it lots of flavour.
- Always leave the meat to rest before carving - anything from 30 minutes up to an hour is fine.
Also don't miss our other Roast Club blog posts which go into loads of detail about the different types of roasts:
Recipe: All in one Roast Chicken with Root Vegetables
Roast dinner doesn't get more hands-off than this, with everything being cooked in the same roasting pan. It's a classic recipe you'll come back to time and time again.
What you'll need:
One whole free range chicken - choose the right size for your family
Potatoes - 3 per person
Carrots - 1 per person
Parsnips - 1 per person
Head of celery
Bulb of garlic
Salt and pepper
Roast chicken gravy
How to do it:
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Pat a whole chicken dry and season generously with salt, pepper, and herbs of your choice such as thyme and rosemary.
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Chop all the vegetables into large chunks, then toss with olive oil, salt, and pepper. Break the garlic bulb into cloves and give each one a bash with the knife to release the flavours. Add as many cloves as you like.
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Arrange the vegetables and garlic in a large roasting tray and place the chicken on top.
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Roast in an oven preheated to 240°C. Then immediately turn it down to 200°C or 180°C for fan ovens.
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The cooking time will depend on how big your chicken is. As a general rule, roast it for 45 minutes per kg, plus 20 minutes extra.
- Bring it out the oven and let it rest for at least 20 minutes for a nice, juicy finish.
- Serve with delicious chicken gravy.