Succulent and juicy, fall-apart slow-cooked pot roast lamb with fennel, potatoes and lemon.(ABC News: Alice Zaslavsky)
There's something comforting about the smell of a roast wafting through the house on a chilly day.
It's an investment of time and ingredients, which can make it daunting.
Chefs and cooks share their tips and tricks to nail the perfect winter roast at home, from meats to vegetarian options.
If you ask chef Matt Golinski, based on the Sunshine Coast/Kabi Kabi lands, there is nothing easier (or tastier) during winter than aslow-roasted lamb shoulder.
"Really, all you're doing is just throwing it into a tray," he says.
"It's probably simplest bit of cooking you'll ever do."
If you love a good pork crackling and are a beginner, try chef and cookbook author Hayden Quinn'scrispy pork shoulder with green apple slaw.
Hayden Quinn's crispy crackling pork.(ABC TV)
Nipun Liyanapathirana creates cooking videos for social media and adds a tasty twist to a traditional beef roast.
While you're not cooking a whole chunk of meat, his Sri Lankan spiced beef roast (similar to the popularKerala beef fry) is "hearty, comforting, and full of depth and flavour".
"It gives you the same exact finish as a typical roast, but the preparation and techniques used is completely different," he says.
His technique means the meat is unlikely to be overcooked.
Nipun Liyanapathirana says cooking a Sri Lankan/Kerala spiced beef gives the same finish as a typical roast.(Supplied: Nipun Liyanapathirana)
Alice Zaslavsky, a cookbook author and host of A Bite To Eat with Alice, has previously shared her favourite tips for theperfect roast chickenwith ABC Lifestyle. Her favourite method is "the dry-and-hot" (dry brine and hot oven).
A roast chicken in a tray and a bowl of penne pasta topped with cheese and parsley, made with the leftover meat and fat.(ABC News: Alice Zaslavsky/Luke Tribe)
Vegetarians and vegans fear not, Hetty Lui McKinnon has many recipes for veggie-forward winter roasts that she has shared with us previously.
"I remember a time when the non-meat option on a feasting table was lentil loaf," the food writer and cookbook author says.
"Luckily, food has evolved, and a show-stopping vegetarian main can now be as exciting as anything else on the table."
A serving plate with a whole roasted head of cauliflower, covered in tumeric sauce, coriander leaves, lentils, a vegetarian main.(ABC Life: Hetty McKinnon)
She has recipes for astunning roast butternut pumpkinand awhole roasted red cabbage with a maple glaze, which can become the star of your next meat-free celebration table.
Topic:Defence and National Security
Topic:Defence and National Security