Meat joints - leaving to stand before carving

[Maggoty]

Why? I was told it made them easier to carve, but if thats so, why?

Thanking you in advance

[Ethel]

Straight out of the oven and it is still cooking - the centre temperature will be very hot.

Leaving it to stand allows the juices to be absorbed and the meat to firm up. Try it yourself next time you roast a joint.

Take a slice of one end as soon as you take it out of the oven - a lot of juices will be flowing and the meat will seem rubbery.

Put the joint on another dish and carve again after 15 minutes or so, from the other end. It will still be moist, but the meat will be firmer and easier to carve

[Maggoty]

Superb - thanks for that Ethel

xx

[jack daniels]

I did a roast leg of lamb at the weekend and let it stand covered in foil for 10 mins - it was succulent & yummy

[pippa1981]

Also, try wrapping the joint in cling film or foil when u leave it to stand, that way the juice stays n the meat & does not soak out on to the plate