What makes a "roast" a "roast"? How it's cooked, the piece of meat, or both?
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And these terms are actually throwbacks to ancient time, both England and Roman time. Consider the application of open pit roasting of a sucking pig or of a person for that matter.
Enclosure cooking, pit cooking of a solid piece of meat is considered roasting. For more on it you may wish to get a copy of the Julia Childs first book on cooking, Jacque Pepin’s cook books are very good book to teach you different terminology on cooking.
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Some roasting joints, for instance, breast of lamb are cheaper but tougher and need to be cooked on a lower heat for longer for a good result. Perfect roast pork should always have golden, crispy crackling on the meat.
For me, what makes a roast is the roast potatoes. However nicely the meat has been cooked the meal would just not be complete without them. For perfect roast potatoes, they should be part boiled, then dusted with seasoned flour, placed in the oven and basted with some hot oil, and roasted until golden brown and crunchy.
There is nothing to beat good roast potatoes, they are even nicer than homemade chips.
lots of years cooking roast meals!
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