Quick help please - Resting meat question roast lamb

Ok I'm just starting to learn how to cook :redface: (it's so sad, LOL!!). We are having roast lamb for dinner. Everyone tells me that I need to "rest" my roast lamb after cooking it.

So what is resting? What do I do? and how do I keep the meat warm?

Thanks everyone.

Resting is just pulling it out of the oven and leaving it to sit to let the meat relax. Makes it more tender and juicy. Wrap it in foil to keep it warm.

I pull the meat out of the oven and wrap it in foil. I then set the table, call everyone in and then dish out veggies. After that, I cut the meat and serve. I am not sure about the time the meat is supposed to rest for but for me 5 to 10 mins max is perfect.

I rest my meat for up to 1/2 and hour for a roast, don't wrap the foil around it tightly, just rest it over the top if you do or not at all. I heat up a plate in the oven while the roast is still cooking and then when I rest it I put it on the warmed up plate :)

The longer you rest it the easier it will be to carve, because what happens is when you cook a piece of meat is goes all tense, just like a muscle, and resting it actually getting that muscle to relax again :D

HTH's

Thanks ladies. Ok next question, LOL!! I have cooked it in an oven bag so do I take it out of the oven bag, put it on a plate and cover it with foil? That right?

Yeps. And if you haven't heated a plate, just boil the kettle and pour it over the plate to heat it up.

Ummm are you making gravy? cause if you want to use the juices, you'd need those from the bag. TBH though, I never use a bag ...

Oh I went and had a lay down :redface: I haven't cooked using a bag either, but would be the same principal, take it out, onto a warm plate, but you have probably already done it by now :rofl: