30 minutes is an ideal amount of time to let your larger cuts of meat rest before carving into them because this allows all the juices that migrate to the middle of the roast during cooking to evenly distribute throughout the entire piece. Furthermore, because you've allowed your roast to cool off slightly, you won't risk burning yourself trying to slice it while it's piping hot.
Many would worry that waiting half an hour will lead to your roast getting cold. However, because the cut is large enough in size, it actually retains heat for much longer than you'd think. If you notice it's not as hot as you'd like upon serving, you can serve your meat alongside a pan sauce in a gravy boat, allowing guests to add as much as they'd like. The heat from the sauce will reheat your meat in no time, while also adding another layer of flavor.
from What to Cook https://ift.tt/cHEn08J