I do the same as Rach, and but go for 30 mins at the higher heat. I also just put a bit of oil in the bottom of the pan to stop it sticking and to use as a baste. I chuck all the vegies in when the heat is turned down and baste the meat with the juices/oil. Then every 30 mins till it's cooked i baste the meat and veg again. Once you take it out let it rest for about 15 mins to let the juices settle and it will be delicious and juicy...I then turn the heat up a bit again and give the veg and extra burst so they go all crunchy whist the meat is resting.