Picture The Recipe Tip#45: Let Meat Rest Before Cutting It
It’s important to let a roast beef, pork, lamb or poultry sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.
Hi there! Very awesome site, I’m absolutely loving it. Just as an FYI though, in the photo with the meat it says “reat” instead of “rest”. Keep up the awesome posts!!