Roast fat side upwards for 25-30 minutes ... Turn off the oven and allow the lamb to rest for 5-10 minutes before carving to allow the juices to redistribute evenly through the meat.

Position a rack in the lower third of the oven and ... checking the temperature after another 2 hours. Rest and carve. Transfer the roast to a carving board, preferably one with a trough.

Place, skin side up, on a wire rack set inside a large rimmed ... let rest at least 20 minutes before carving. Do Ahead: Chickens can be roasted 2 hours ahead. Store at room temperature.

If you're short on time, a rack of lamb is a great choice for dinner ... it's the most tender piece of meat and it's very easy to carve—there's nothing to it. None of your guests will realize ...

Transfer roasts to carving board, tent with aluminum foil ... Season roasts with pepper and place on prepared wire rack. Roast until meat registers 125 degrees (for medium-rare) or 130 degrees ...