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For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking all sides evenly. This is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a more tender product.

More of the collagen that makes meat tough is dissolved in slow cooking. Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, similar to browning food in a pan before pot roasting or stewing it. The combination method uses high heat just at either the beginning or the end of the cooking process, with most of the cooking at a low temperature. This method produces the golden-brown texture and crust, but maintains more of the moisture than simply cooking at a high temperature, although the product will not be as moist as low-temperature cooking the whole time. In general, in either case, the meat is removed from the heat before it has finished cooking and left to sit for a few minutes, while the inside cooks further from the residual heat content, known as carry over cooking.

The objective in any case is to retain as much moisture as possible, while providing the texture and color. As meat cooks, the structure and especially the collagen breaks down, allowing juice to come out of the meat. So meat is juiciest at about medium rare while the juice is coming out. Until the late 19th century, roasting by dry heat in an oven was called baking. Roasting originally meant cooking meat or a bird on or in front of a fire, as with a grill or spit. It is one of the oldest forms of cooking known.

Traditionally recognized roasting methods consist only of baking and cooking over or near an open fire. Barbecuing and smoking differ from roasting because of the lower temperature and controlled smoke application. Before the invention and widespread use of stoves, food was primarily cooked over open flames from a hearth. In the past, this method was often associated with the upper class and special occasions, rather than customary mealtimes, because it required freshly killed meat and close attention during cooking. Roasting can be applied to a wide variety of meat. In general, it works best for cooking whole chickens, turkey, and leaner cuts of lamb, pork, and beef.

The aim is to highlight the flavor of the meat itself rather than a sauce or stew, as it is done in braising or other moist-heat methods. Many roasts are tied with string prior to roasting, often using the reef knot or the packer’s knot. Red meats such as beef, lamb, and venison, and certain game birds are often roasted to be “medium rare” “rare”, meaning that the center of the roast is still red. Roasting is a preferred method of cooking for most poultry, and certain cuts of beef, pork, or lamb.

In Britain, Ireland, and Australia, a roast of meat may be referred to as a joint, or a leg, if it is a leg. Roasting fish is done with whole fish, and will work well with snapper, or any medium-sized, whole round fish such as trout, ocean perch and black sea bass will work. In the United States and Britain, a mix of vegetables and meat roasted together in the same pan are known as a traybake. An Illustrated Guide to Beef Roasts. Putting Meat on the American Table: Taste, Technology, Transformation. The Ashley Book of Knots, New York: Doubleday, pp.