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When it comes to roasting large cuts of meat, forego the sizzle, culinary authorities say. Most follow the dictates of the late James Beard and cook a standing rib roast, pork loin or leg of lamb at 325 degrees or lower without basting.
The reason: The roast will be more tender than if cooked at a high temperature and there will be more of it. The cost: longer cooking time.
An option is to sear the roast. Heat the oven to 450 degrees, insert the roast and lower the temperature at once or after 10 minutes. Finally, a warning: Ignore time charts, or regard them as a rough guide only. Rely instead on a thermometer (meat or instant-read) to tell you when the meat is cooked.