Local butcher Michael Fleming gets ready for a Sunday roast

What is the difference between roasting and baking?

Roasting and baking are both oven-based, dry heat cooking methods and have much in common. However, roasting technically involves cooking foods that already have a solid structure before the cooking begins, like meat or vegetables, while baking is done with foods that become solid during the cooking, such as cakes and muffins.

Is it important to preheat the oven for a roast dinner?

While some people believe it doesn’t matter, I would say preheating gives you a good degree of control, as you know what temperature the meat is going into the oven at and this makes it easier to calculate cooking times.

What are the best ways to make my roasts delicious?

To get the best results, always bring the meat to room temperature before roasting it, as this will help it cook evenly. Rub your roast with a little olive oil and season generously with salt and pepper just before cooking. You can also add extra flavour with a few basic ingredients. Cook your meat over a trivet — or base — of sliced onions, garlic and leeks; after cooking, these can be whizzed up and added to your gravy. I like to add quartered onions and lemons to the cavity of a chicken to add flavour to the meat as it cooks. Once your roast is ready, cover it loosely in foil and leave to rest for at least 10 minutes.

What are the best cuts of beef for roasting?

A rib of beef on the bone is always fantastic, or try a ribeye of beef or a sirloin roast.

What are the best cuts of lamb for roasting?

Leg of lamb is great, as is a shoulder.

What are the best cuts of pork for roasting?

If you like fattier meat, go for a pork belly; for a leaner option, try roasting a loin of pork (like in the recipe here) or a stuffed pork fillet.

What would you recommend for a budget-friendly Sunday roast?

A ‘housekeepers cut’ is an extremely budget-friendly way to enjoy a roast beef dinner, and can have great flavour.

What would you recommend as a roast for a dinner party?

A centre cut fillet of beef is a great choice for a special occasion.

What’s your favourite joint for roasting and why?

My absolute favourite is roasting a ribeye of beef; it’s got amazing flavour and is tender and juicy.

Can I make a roast dinner when I’m short on time?

Yes, if you’re clever about the cuts you choose. A pork fillet is good for this, as you can sear it on the stovetop and then finish it in the oven. You could ask your butcher to spatchcock a chicken for you to cut down on cooking time or, alternatively, pick up some whole chicken legs and simply roast one of those per person instead.

What are the advantages of roasting joints with the bone in?

Joints cooked on the bone tend to have better flavour, and they lose less weight during cooking.

What are the advantages of roasting boned and rolled joints?

Boned and rolled joints will cook more quickly than those with the bone in, and they’re easier to carve. You’re also not paying for the bone as part of the weight of the joint, so you’re getting more meat per euro.

What’s the best tips for making gravy for my roast?

Always make sure to add any juices released from your roast to the gravy, as these bring a huge amount of flavour. Thicken your gravy with flour or cornflour, then add stock to bring it to your desired consistency. If you like, add herbs that complement your meat — rosemary works well with lamb, for example — and don’t forget the seasoning!

What’s the safest way to cool and store leftover meat?

Don’t put anything hot in your fridge; allow the meat to cool to room temperature, then place on a plate and wrap in tin foil or cling film. Store in your fridge for up to three days.

Can I freeze leftover roast meat?

Yes, absolutely. Just make sure it’s cooled before you put it in the freezer. When you want to use it, place it in the fridge and thaw completely before reheating.