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ROASTED MEAT TIPS

Roasted meats should never be carved right after they are removed from the oven. 

Always allow the meat to rest for 10 to 20 minutes after removing from the oven. This will let the meat juices to redistribute throughout the meat - otherwise the meat juices will spill out and be lost as soon as you begin carving. Loosely 'tent' the roast with aluminum foil while it rests.
 

 

 

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