All cooks know the joys of roasting. There is great pleasure in observing the meat change color and become more and more appetising. The aromas are irresistible, and when the roast is carried to the table to be carved, the family is united by a feeling of anticipation. It is important that we preserve this wonderful tradition.

By today’s standards, keeping in mind the recommendations of the Anti-Cancer Council, a beautiful roast is lean, the fat having been trimmed before cooking; the meat is not overcooked and is therefore moist; it has retained its nutritive value and taste and preserved its natural salt content; and the outside of the roast is golden. The serving for an average adult should be about 125 g of meat.

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