- When roasting in the oven, place meat on a parchment-lined baking sheet.
- Whenever possible, cover bones with parchment paper so they don’t burn.
- Turn cuts of meat halfway through cook time to ensure even cooking.
- Certain cuts of meat are best cooked in a skillet or else seared before roasting.
- Searing: for perfectly roasted meat, sear cuts of meat in an oiled skillet over medium-high heat for about 30 seconds to one minute per side before placing in the oven. Searing meat at high temperature caramelizes the surface and seals in juices and flavours. Consult the cooking wheel to know which meats to sear.