Roasting any large cut of  meat such as a rib roast, leg of lamb or turkey intimidates many people.  The meat is expensive and cooking it to the right temperature is so important to make the meal successful.

How often have you misjudged the cooking of the meat and your guests are waiting for the main entrée?   How much wine and appetizers can you consume.   Here’s the solution.

First buy yourself an electronic temperature control.  These have a digital read out and electronic probe to put into the meat.  The wire comes out of the oven and device sits outside your oven.  There’s no opening and closing of the oven door which can affect the cooking temperature.   An alarm goes off after the temperature is set and voila the meat is ready.  

For example a medium rare beef should come out at around 135 F.    Now if guests are late, just pull out your beef around ¾ of the way and place back in oven once they’re arrived until the desired  temperature is reached.   Perfection!  You’ll be the hostess with the mostest.