If you are going to roast a big piece of lean meat you have to remember the following tricks.
1)Roast the meat over high flame for some minute before you put it in the oven. in that way you’ ll obtain a crust that prevent the loss of liquid inside meat. for that reason is preferably not to pierce the meat till it will be cooked.
2) A different approach is to make some holes into the meat and fill the holes with butter as in the picture.
It is a special way very good for meats as chicken or turkey because that meat is very lean and dry when coocked longer.
3) Salt after the meat is cooked.
The only exception is when you will use the method 2.
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