Jamie Oliver
@candyspartalis: What cuts of meat are better roasted? And should I always cover the roast with foil?
Jamie Oliver: I don't ever cover roasted meat unless it's cooking low and slow for a really long time, and even then only with a cartouche (a wet, scrunched-up piece of parchment paper) and maybe some tin foil. I might also put a little foil on legs of goose or turkey at Christmas to protect those more delicate bits. If you cover meat you're encouraging steam, which in turn encourages toughness. You want it to caramelize and intensify.
In terms of cuts, anything goes. Look for "first-class cuts" – legs of lamb, fore ribs and sirloins of beef, loins of pork – generally anything from the saddle area of an animal can be roasted hard and fast while still remaining juicy, usually at about 400 F. You can also slow-roast tough cuts and turn them into delicious things of beauty: shoulders of lamb and pork or briskets of beef, which will be cheaper and more tasty. Start them on a high temperature, then reduce it to low for a good few hours, or until carveable or pullable. I recommend buying a probe thermometer – and a sharp carving knife!