Letting a joint rest in the roasting tin

guile4582

Quick question, I did a leg of lamb yesterday. when time was up i took it out of its tin and sat it resting on a wooden chopping board wrapped in foil.

a large puddle of juice ran out from around it making it a bit messy.

should i just let it rest wrapped in foil in the roasting tin then after 10/20 mins move it onto a chopping board, so its less messy carving?

The Hill Billy

I usually leave mine in the roasting tray covered in foil until I am ready to carve. Then I move it to my chopping board.

Dizzyblonde

I usually stand it on a load of kitchen roll on the chopping board for a couple of minutes, then remove the kitchen roll and cover the meat with tinfoil. That way I can get the roasting tin washed while the meat's resting.

Minder

Dizzyblonde wrote: »

I usually stand it on a load of kitchen roll on the chopping board for a couple of minutes, then remove the kitchen roll and cover the meat with tinfoil. That way I can get the roasting tin washed while the meat's resting.

:eek: Dark, sticky roasting tin is the only way to make gravy.

guile4582

when i moved it onto the board i made sure to keep those juices but lost tons by moving it, so i think next time it rests in the tin

thanks guys

The Hill Billy

Minder wrote: »

:eek: Dark, sticky roasting tin is the only way to make gravy.

Yes indeedy! When my joint moves to the chopping board for carving, the pan goes on the hob, for a good scrub with a wooden spoon to scrape off the gorgeous gunk, & reheat with a splash of hot water & maybe a spoon or two of Bisto (:eek: - oh, the shame!) .

Miaireland

I rest my joint on a tray thing with little groves (it was my Grandmothers) for the juice to go in I normally pour this off back into the gravy.

Alun

I have a wooden carving board that has grooves in it that lead to a little 'reservoir' at one end to catch the juices too. These go into the gravy as well.

Merkin

I move it straight to a warmed, deep plate and cover in foil to rest so I can then have ease of access to all those delicious juices from the roasting tin, nyummy. After a decent 30-40 minute rest I find there's a lot of juice on the plate too which can go back into the gravy also.

katydid

The Hill Billy wrote: »

Yes indeedy! When my joint moves to the chopping board for carving, the pan goes on the hob, for a good scrub with a wooden spoon to scrape off the gorgeous gunk, & reheat with a splash of hot water & maybe a spoon or two of Bisto (:eek: - oh, the shame!) .

I will hold my hand up and admit to Bisto use too...YOU ARE NOT ALONE.

Faith

I effing love Bisto. You can't get it in Canada (well, there's a thing called Bisto but it's not the same). My gravies just haven't been working out well without it

Dizzyblonde

I love Bisto too

Mrs Fox

Dizzyblonde wrote: »

I usually stand it on a load of kitchen roll on the chopping board for a couple of minutes, then remove the kitchen roll and cover the meat with tinfoil. That way I can get the roasting tin washed while the meat's resting.

:eek:
Don't think I've ever wash mine the same day. Meat sits in there with all the juices. Unless if I'm entertaining then I'll place them in a serving platter after carving. Leftovers go back into the tin afterwards.