Let's Cook Meat: Recipes You'll Like

by National Live Stock and Meat Board

4. Do not add water. Do not cover. Do not baste.

5. Roast in a slow oven (300° F. for beef, veal, lamb, and smoked pork; 350° F. for fresh pork).

6. Roast to desired degree of doneness.

TO BROIL

1. Set oven regulator for broiling.

2. Place meat 2 to 3 inches from heat.

3. Broil until top of meat is brown.

4. Season with salt and pepper.

5. Turn meat and cook until done.