By Mike Robinson
For roasting, choose meat that's still on the bone - it has more flavour and is less prone to drying out during cooking. Likewise the best roasting joints are usually ones that aren't too lean.
Always store meat in the coldest part of the fridge. Ensure that the fridge maintains a temperature below 4 degrees Celsius (inexpensive thermometers can be bought for this purpose). If the meat is in a cling-filmed tray, leave it in the packaging until ready for use. If not, put the meat on a plate, loosely wrap in greaseproof paper or foil, and store in the fridge away from cooked meats. Never let the meat or its juices come into contact with other foods in the fridge, particularly ready-to-eat foods.
When roasting meat, remember to leave it to rest for a while before carving. As the meat relaxes, the juices pull back into the meat making it easier to carve and more tender and moist. Most joints need between 15-20 minutes resting time - leave in a warm place so it doesn't go cold, but avoid covering if possible, especially poultry, as the steam that forms inside the foil will turn crisp skin soggy.
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