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Maddy Sweitzer-Lammé is a passionate and voraciously hungry home cook and eater. She's been writing about food in all its forms since 2014 and is a big believer that anyone can and should love to ...

For roasting, choose meat that's still on the bone - it has more flavour and is less prone to drying out during cooking. Likewise the best roasting joints are usually ones that aren't too lean.

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