When I first started eating meat, I was only familiar with simple cuts of chicken and pork. Now, with my years of being a vegetarian behind me, I know better and I’m not shy about buying cuts of meat that need roasting, stewing, poaching, braising or grilling. So many flavours are available to us, it’s a shame to eat the same cuts frequently.
Roasting is effective for tender cuts of meat like racks of lamb, pork loin, poultry or beef ribs, rump and sirloin roasts. Put your meat in a hot oven for the first 15 minutes and then lower the temperature for the rest of the cooking process - making sure to baste the meat from time to time. Tender red meat can be underdone to your taste, but chicken and pork should be well-cooked through.
Slow-roasting is basically the same method as roasting, but with the oven at a lower temperature, for a longer period of time. This is very well suited for cuts that are too tough for regular roasting like lamb, pork shoulder and pork belly.