Serves: 5
* Preheat the oven.
* Set a rack in the roasting pan to allow airflow around the entire roast to promote browning. If your roasting pan has no rack, you can use a wire cake rack-or simply set the meat directly on the bottom of the pan, perhaps on a bed of sliced onions or herb sprigs.
* Place meat in the pan, fat side up. As the fat melts during roasting, it naturally bastes the meat, keeping it moist.
* Check the internal temperature with a meat thermometer to ensure meat is safely cooked. (For internal temperatures, see "Timetable for Roasting Fresh Pork", "Timetable for Roasting Smoked Pork" and "Timetable for Roasting Lamb".)
* Let the cooked meat stand for about 15 minutes, loosely covered with foil to retain warmth, before carving. This lets the juices redistribute throughout the meat and makes carving easier.
This Cook's Note: Tips for Roasting Pork or Lamb recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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