A proper roasting tin earns its place the moment you cook for more than two. The deep sides catch the juices for basting and gravy, and the rack lifts meat out of the fat when you want the underside to crisp.
For our Greek pork gyros we leave the rack out: the skewered stack of marinated pork stands upright in the tin for 70 to 80 minutes at 200 °C, and the juices that collect underneath are what we baste with, then use to crisp the sliced meat in the pan.
Good for
- Roast chicken, pork and lamb
- Homemade gyros and other large roasts
- Roasted vegetables and potatoes for a crowd
