All about Roasting

All about Roasting

In today’s blog, we’re talking about one of the fundamental cooking methods used across all cuisines: Roasting.

What Is Roasting?

Roasting is a dry‑heat method of cookery where food is surrounded by hot, dry air — typically in an oven or a tandoor. In roasting, we generally don’t use water. Instead, we use a small amount of fat or oil to coat the food, helping transfer heat efficiently and encouraging the surface to become brown and crisp.

That beautiful, flavourful browning we love in roasted foods actually has a name: the Maillard Reaction. When food reaches roughly 140–165°C, heat triggers a reaction between proteins and sugars. This creates hundreds of new flavour and aroma compounds, which then break down into even more complex flavours. This is why browned food tastes richer and more appealing than pale food — and why roasting is so universally loved.

Roasting Temperatures

Low roasting: 140–160°C Used for large cuts, slow roasting, or very tender results.
Moderate roasting: 160–180°C Ideal for tougher cuts or even, gentle cooking.
Standard roasting: 180–200°C The most common range for meats and poultry.
High roasting: 200–230°C Best for vegetables, browning, and crisping.

Larger, tougher cuts of meat — such as a shoulder of lamb or a leg of goat — are slow‑roasted at lower temperatures so the connective tissue has time to break down and become tender. Smaller, higher‑quality items such as chicken pieces, small prime cuts, potatoes, and root vegetables can be roasted at higher temperatures for shorter times.

The goal of roasting is always the same: a browned, flavourful, crisp exterior with a soft, juicy, tender interior. Crispy skin on the outside, succulent meat on the inside.

The Importance of Resting Meat

Another essential part of roasting meat is allowing it to ‘Rest’ once it comes out of the oven. Just let it sit on the bench for about 15 minutes and avoid carving or cutting into the meat straight away. Resting allows the muscle fibres to relax and the juices to redistribute back toward the centre of the joint. The result is juicier, more tender slices and a far better eating experience.

Why Roasting Matters for Aspiring Chefs

Understanding and practising roasting teaches you:

how to control heat
how and why food browns
how to manage cooking times
how marinades and seasonings develop flavour
how to adjust your technique based on the oven and the cut of meat

Every oven and every joint of meat cooks a little bit differently, so learning and practicing roasting teaches you to observe, adapt, and think like a chef.

If you aspire to a culinary career, learning the methods of cookery — and the language that goes with them — shows that you’re serious about your future. It tells employers and culinary schools:

“I’m serious. I’ve already begun my culinary journey. I’m ready to learn more, ready to work, and ready to grow.”

If you’re serious about becoming a chef, start today with our online Methods of Cookery subject by clicking the link below.

Start your new #cheflife today.