Using the drippings from the roasted meat will provide great flavor when making a stock, gravy or sauce.
When placing a thermometer in the meat to check for doneness, be sure that the stem of it is not touching a bone because this can result in a false reading.
Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.
For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.