As meat is cooked the proteins in the meat heat up and set. The more cooked the meat, the more ‘set’ the proteins have become. The meat juices are driven deep inside the piece of meat and by allowing meat to stand away from the heat, this lets the juices re-distribute throughout the meat. This resting makes the meat more succulent, easier to cut and certainly better to eat.

Take the meat away from the heat by placing it on a plate in a warm part of the kitchen, like the top of the hob or cooker. Cover the meat loosely with foil.

The resting time will depend upon the size of the piece of meat. A roast joint should rest for 10 to 20 minutes, but the rule of thumb is one minute for every 100 gm of meat.