Generally, a boneless beef, veal or lamb roast will yield two generous 6-ounce cooked, trimmed servings per pound. In order to ensure you get the size and cut you need, it's always a good idea to order holiday roasts from your meat retailer at least one week in advance. How to store Store roasts in the coldest part of the refrigerator. For longer storage, roasts should be frozen. The recommended way to defrost roast is in the refrigerator in its wrapping.
Roasts are easily ''dressed up'' for special occasion meals.
Beef and lamb roasts are usually cooked medium-rare to well done, as desired. Veal is most flavorful when cooked to medium doneness. When roasting, cook meat until meat thermometer registers 5 F to 10 F below desired doneness. Remove from the oven and allow the roast to stand about 15 to 20 minutes before carving. The temperature will continue to rise to reach the desired doneness.