SC - RE: Meat -- Roman roasted meat

[maddie teller-kook]

Peters, Rise J. wrote:
> 
> >>Sadly, I remembered parts of two recipes on the same page.
> 
> What was the other one?  And where does the slathering with honey come in?
>  Frankly, the salt crust with the honey sounds absolutely scrumptious.  I'm
> sorry it was a figment of your memory but may do it anyway.
> 
> What roasting temp (usually I cook everything at 400 degrees unless told
> otherwise...)

I would cook the meat at 400 for 15 minutes to seal the juices in and
then decrease the oven temp to 350-375.  I cook until the internal temp
reaches the appropriate temp (depending on the meat i am cooking--).
This method also keeps the meat juicy.  After the meat is out of the
oven let it rest for at least 20 minutes before slicing it up...happy
eating!!!!

meadhbh