Roasting
The emphasis of meat selection and handling bones are foundations of proper roasting technique. Unlike sautéing, roasting is described as a gentle and slow cooking technique. It has its own benefits, such as increased portion yield and meat which is easier to carve.
The demonstration begins with a leg of lamb that has been de-boned. The la-mb is prepared for searing, arranged and finally roasted using a Trivet. Trussing with butcher's twine is also illustrated, as well as ways in which the string can be used to hold herbs and spices against the meat being roasted.
Stuffing meats to be roasted is another important lesson covered, in this case, illustrated wish a chicken, which is also trussed in preparation for roasting. Chef Angus also demonstrates the creation of the stuffing itself.
Barding, a technique for preserving moisture and enhancing flavor in feathered game, is explained and Chef Campbell demonstrates several of its variations.
Meat is not the only food item that can be roasted, as Chef Angus demonstrates by roasting fruit. For the creation of a dessert, Chef Angus recalls a technique he used in his days in the Caribbean to prepare and roast pineapple.