Rest roasted meat before slicing (about 25–30% of the cooking time)
After roasting, rest the meat for roughly 25–30% of its cook time so it stays juicy when sliced.
The video advises resting the rack of lamb for a couple minutes—about 25–30% of the cooking time—before cutting. This helps prevent losing the juices when you slice.
The short version
- Rest before slicing.
- Use ~25–30% of cook time as a guideline.
What goes wrong
Slicing immediately after roasting
Wait a few minutes (about 25–30% of cook time) before cutting.
Why it works
Resting allows muscle fibers to relax and juices to redistribute, reducing runoff when carved.
Put it to use
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