Whatever meat you have roasted, you should always take it out of the oven and leave it to stand for about 15-30 minutes, depending on the size, before it is carved.
Cover the joint with aluminum foil and put it in a warm place. Resting allows the juices to sink back from the surface and they can then be reabsorbed to tenderize the meat. It also makes meat easier to carve, as juices will not spurt out.
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