Top gastropub chefs share their tips for cooking the perfect roast. Turns out, it's easy
The trick to cooking a great roast is not to be afraid. Follow these expert tips and bring the roast back home. The meat is the focal point of the Sunday lunch. Michael Atkinson, head chef at Hampstead's top gastropub The Freemason's Arms, gives his advice on how to make it a mouth-watering centrepiece.
Pre-heat the oven to a high heat of around 200°C.
Whatever meat you choose, make sure that you select a prime cut, which can handle the high cooking temperature.
The meat should be relatively fatty. Layers of fat in the meat keep in the moisture and juices.
Season the meat lightly with olive oil, salt and pepper.
Place the meat on a roasting pan with the fat side up.
Cook for 35 minutes. This will ensure that the meat is served medium rare. If it is cooked any further than medium rare it will be hard to carve.
Let the roast stand at room temperature for 20 minutes without attempting to carve it.
Carve it from top to bottom.
Serve to a hungry and appreciative table.
Next up: Stuffing
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