What makes a "roast" a "roast"? How it's cooked, the piece of meat, or both?

A roast is an actual term for a method of cooking a large piece of meat using dry heat. Most people however consider it to be a cut of beef or pork as well. These specific cuts or large of meat are often cooked in an oven, or an open pit where heat and juices can escape.

And these terms are actually throwbacks to ancient time, both England and Roman time. Consider the application of open pit roasting of a sucking pig or of a person for that matter. Enclosure cooking, pit cooking of a solid piece of meat is considered roasting.

For more on it you may wish to get a copy of the Julia Childs first book on cooking, Jacque Pepin’s cook books are very good book to teach you different terminology on cooking.

The term "roast" applies to a meal cooked in the oven, usually consisting of a joint of beef, lamb, pork, chicken or turkey. Some roasting joints, for instance, breast of lamb are cheaper but tougher and need to be cooked on a lower heat for longer for a good result. Perfect roast pork should always have golden, crispy crackling on the meat.

For me, what makes a roast is the roast potatoes. However nicely the meat has been cooked the meal would just not be complete without them. For perfect roast potatoes, they should be part boiled, then dusted with seasoned flour, placed in the oven and basted with some hot oil, and roasted until golden brown and crunchy.

There is nothing to beat good roast potatoes, they are even nicer than homemade chips.

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