Because no two roasts are shaped exactly alike or have the same amount of bone or fat, a meat thermometer is your best guide to judging doneness. To use the thermometer correctly, insert it into a roast so that the bulb of the thermometer rests in the center of the thickest portion of meat. It should not rest in fat or on the bottom of the roasting pan, or touch bone.

Roast meat till the desired internal temperature is reached. To check the temperature, push the thermometer into the meat a little farther. If the temperature drops, continue cooking the meat to the desired temperature.

For easier carving, allow the meat to stand 15 minutes. During this time, the meat will continue cooking. Therefore, larger roasts should be removed from the oven when the meat thermometer registers about 5 degree  the specified internal temperature.  However, the thermometer should register the correct temperature when you carve the meat.

Beef, Pork and Lamb Recipe

Healthy Low Carb Diet