Cook's Note: Tips for Roasting Pork or Lamb: The Best Cook's Note: Tips for Roasting Pork or Lamb Recipe from Cook'n

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	Cook's Note: Tips for Roasting Pork or Lamb

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* 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.

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