How to Prepare Roasted Meats

Editorial guide from Empório Portugal for cooking, choosing ingredients, and assembling Portuguese experiences with more safety and context.

Cultural Context

Sunday roast brings family together in Portugal — leg of pork, lamb, chicken, and veal surrounded by potatoes, onions, and wine in the tray.

Slow oven, supporting fat, and resting before slicing keep juices and tender texture.

Practical Explanation

Season with moderate advance, use absorbent potatoes around, start hot and lower the temperature. Resting for 10–15 minutes is mandatory before slicing.

Step by Step

1. Choose the right cut — leg, shoulder, whole chicken, or veal.
2. Season with salt, garlic, bay leaf, white wine, and olive oil; rest for 2–12 hours.
3. Arrange potatoes and onions in the tray with olive oil.
4. Place the meat on top, with fat side up when applicable.
5. Roast at 220 °C for 15 minutes, then reduce to 170 °C.
6. Baste with broth or wine halfway through.
7. Check internal temperature or doneness with a fork.
8. Rest covered with loose aluminum foil before slicing.

Tips from Empório Portugal

• Thermometer prevents surprises with large cuts.
• Potatoes absorb fat and become the main side dish.
• Bay leaf and garlic pierced into the meat distribute aroma.

Common Mistakes

• Slicing immediately — total loss of juices.
• Low oven from the start — skin without color.
• Excessive acidic marinade on lean meat — cured texture.

Possible Substitutions in Brazil

• Sweet potato replaces regular potato in modern roasts.
• Beer or red wine are used in regional marinades.

Frequently Asked Questions