How To Make The Perfect Roast

There’s nothing like a home-cooked Christmas feast. But getting those roasts just right can be a little daunting for even the most seasoned home cook. Read on for expert advice and foolproof tips for a perfect festive dinner.

- Priyanka Elhence

T'is the season to enjoy a tender and juicy Christmas roast. Step aside turkey. This year we’re focusing on other sumptuous roasts such as roast beef, rack of lamb and beef Wellington. Three chefs give us their expert tips on how to choose the roast that’s best for you and cook it stress-free to impress your guests.

THE RIGHT CUT

So how does one choose the ideal cut of beef and lamb? “Before deciding on your choice of cut, always consider the preparation method and cooking duration. For instance, if you’re serving your dish medium-rare, opt for cuts with marbling since the fat within the muscle will not melt away. But if you are looking to braise or roast your meat over a long duration, choose cuts with more connective tissues such as the leg or shoulder,” says Carlos Montobbio, head chef of Spanish restaurant Esquina.

Chef-owner Drew Nocente of Salted & Hung, a contemporary Australian restaurant, shares his go-to cuts. “For beef, a nice ribeye will always make an excellent roast. Lamb bone-in leg is always good, as cooking on the bone will give it a nicer flavour. Be careful not to trim off too much fat as fat is flavour and it will help to make sure that the meat doesn’t dry out”.