The Food Technology Web Site



Roasting is cooking in dry heat in an oven or on a spit with the aid of fat or oil. Radiant heat is the means of cooking when using a spit; oven roasting is a combination of convection and radiation.



There are two ways of roasting:






Examples of foods which you might choose to cook by roasting:

Meat e.g. lamb (best end), beef (sirloin), pork (leg), veal (stuffed breast)

Poultry and game e.g. chicken, duck, pheasant

Vegetables e.g. potatoes, parsnips.


Return to Cookery Processes


Web site created by Media Matters Education Consultancy.

Summarised and reproduced with permission from Hodder & Stoughton

Full text available in Practical Cookery by Cesarani, Kinton & Foskett.