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The cooler weather is not too far off and that makes us start to think about winter roasts! Here are our tips for cooking the perfect roast at home. Ideally you want to know the origin of your meat and buy local. There are many wonderful producers in the Southern Highlands that offer high quality meat. We featured award winning Redleaf Farm Pork and Your Farmer  Beef on our Festival of the Roast menu last year and both were very well received.

Once you have chosen your meat make sure that you take it out of the fridge at least half an hour before it goes into a pre-heated oven and pat it dry with a paper towel. It’s best to bring the meat up to room temperature. This will take the chill out of the meat and allow the cut to cook more consistently.

Once ready for the roast to go in the oven, place it on a rack within the roasting dish. Doing so ensures the heat circulates and the meat cooks more evenly. Make sure you baste the meat halfway through so that it stays moist and use a meat thermometer when determining the time to take your meat out.

Finally remove larger cuts from the oven just short of the full cooking time as they will cook further when resting.

Then pour yourself a glass of something special and sit back to enjoy the fruits of your labour!

Festival of the Roast at The Loch will be held Sunday, April 29 this year and tickets are available now.