@watso when roasting any meats, I often put thin slices of bacon over the top for part of the roasting process - or if I am prepared to attend, then I do a very slow roast, with plenty of intermediate opening of oven door and pouring some of the baking juice over it - or basting regularly with brush dipped in liquid butter. It is labour intensive, but if you do other things in the kitchen whilst attending 'roast basting duties' it is worthwhile.
My roasts usually sit on top of some root veggies and onions, all fried up a bit first - then one of those compressed soup cubes (I use 'Maazel') - and water - and some fat is important, too. Hmmm, shall do a roast this week . . . Mum usually had special cuts where there was a pocket for some filling too . . . and - maybe try out her potato dumplings. Bon Appetit Taurisk
