A Roasting Tray and a Matching Rack — Both Stainless Steel, Three Sizes

Most roasting trays come without a rack. Most racks don't fit any specific tray properly. This set pairs a stainless steel roasting tray with a matching stainless steel rack — both made from the same material, both sized to fit together. The rack sits inside the tray and lifts meat above the base so heat circulates underneath during cooking. Fat and juices drip through the rack into the tray below, away from the meat, collected cleanly for gravy. Three sizes — 27×21cm, 32×24cm, and 42×32cm — cover everything from a small chicken portion for two through to a full turkey for a large gathering.

Why the Rack Makes a Difference to the Finished Result

When a joint sits flat on the base of a roasting tray, the underside sits in liquid as the fat renders out. That liquid doesn't roast — it steams. The bottom of the bird or joint stays soft and pale rather than crisping the way the exposed surfaces do.

The rack holds the meat above the tray base on all sides. Heat from the oven reaches underneath the joint the same way it reaches the top. The fat and juices render down and drip through the rack into the tray, where they collect without touching the meat again. The result is more even cooking, better skin texture on poultry, and proper crackling on pork rather than soft, wet rind.

The collected drippings in the tray below are also the base of a good gravy — everything is already in the pan when the joint comes out.

Stainless Steel — Why the Material Matters for Roasting

Cheap roasting trays fail in predictable ways. Thin aluminium warps when the oven temperature is high. Coated carbon steel chips and scratches over time, and once the coating breaks down, food sticks to bare metal and coating particles mix into the food. Stainless steel does none of those things.

The tray doesn't warp under high roasting temperatures. The polished interior doesn't chip, crack, or scratch through normal use. The material doesn't react with acidic marinades, wine-based sauces, or citrus that comes into contact with the tray during cooking. The exterior stays presentable on the table when you carry the tray from oven to worktop.

Both the tray and the rack are stainless steel — so there's no mixed-metal corrosion where the rack sits against the tray base over repeated use, and both pieces clean the same way.

Three Sizes — What Each One is Built For

27cm × 21cm — Small — for one to two portions. A chicken breast on the rack, two lamb chops, a small piece of salmon, or a single chicken thigh joint. Fits comfortably in most mid-size ovens without taking up the full shelf. The right size for regular weeknight cooking when you're not feeding a crowd.

32cm × 24cm — Medium — the most-used everyday roasting size. A whole chicken, a shoulder of lamb, a rolled beef joint, or a pork loin. Fits on a standard oven shelf with room for the air to circulate around the tray. Right for a standard family Sunday roast of three to four people.

42cm × 32cm — Large — for a full turkey, a large goose, a whole leg of lamb, or batch roasting for six or more people. At this size, check your oven dimensions before buying — measure the usable width and depth of your oven shelf to confirm the tray fits with clearance on all sides.

The Integrated Handles

Both sides of the tray have integrated steel handles — welded into the tray body rather than bolted or riveted on. They give a firm two-handed grip on a heavy, hot tray when you're moving it from the oven shelf to the hob for gravy-making, or across to the worktop for carving and serving. The handles won't loosen, won't flex under weight, and won't heat up to a different rate than the rest of the tray.

Cleaning

The smooth stainless steel interior doesn't have the grooved or textured surfaces that trap baked-on fat and make scrubbing difficult. After roasting, pour off or use the dripping fat and juices while the tray is still warm — loose fat wipes out easily. For anything baked onto the base, fill the tray with warm water and leave to soak for thirty minutes. The fat and residue lift off cleanly after soaking. The rack rinses under the tap and wipes clean the same way.

What to Cook in Each Size

• Small (27×21cm) — chicken portions, fish fillets, pork tenderloin, two to three lamb chops, roasted vegetables for two, small joints
• Medium (32×24cm) — whole chicken (up to 1.8kg), shoulder or half-leg of lamb, rolled beef joint, a full rack of ribs, batch roasting vegetables for four
• Large (42×32cm) — turkey, goose, large leg of lamb (2kg+), whole rib of beef, batch roasting for gatherings

Available in 27×21cm, 32×24cm and 42×32cm. Both tray and rack in stainless steel. Integrated handles on the tray. Oven safe at standard roasting temperatures. Easy-clean smooth interior. Rack lifts meat for even heat circulation and collects dripping juices below.