| GIGOT | Leg of eg mutton suitable for roasting |
| MANGETOUT | Buffet e.g. mutton, including a vegetable (9) |
| SUCKINGPIG | Young animal suitable for roasting whole |
| BROILER | Young tender chicken suitable for roasting (7) |
| KINGEDWARD | Potato variety, introduced in 1902, suitable for roasting and mashing |
| JOINT | An anatomical articulation; the hinge of a book cover; or, a large piece of meat for roasting (5) |
| BROOCH | From "skewer, bodkin" or "spit for roasting", a word for an ornamental pin or fibula for one's clothing (6) |
| KITCHEN | From "to cook", a room for baking, broiling, frying, grilling etc; its batterie de cuisine, collective cupboards or staff; the traditional fare of a country; or, a utensil for roasting meat (7) |
| LARDON | Strip of bacon for roasting meat |
| GIGOTS | Legs of lamb for roasting (6) |
| FORERIB | Cut of beef for roasting |
| BEETHOVEN | Exemplar of red hot spot for roasting composer (9) |
| JOINTS | Pieces of meat for roasting |
| TOPSIDE | Cut of beef for roasting (7) |
| SPIT | Hints for turning rod for roasting (4) |
| OVENREADY | (Of food) preprepared for roasting (4-5) |
| SHEETPAN | Piece of ovenware for roasting vegetables |
| FLOURY | Description of something dusted with powdery wheatmeal; or, a potato having soft fluffy flesh when cooked, therefore often good for roasting (6) |
| BRAWN | From "flesh (for roasting)", a word for pressed potted meat; a boar; muscle; or, physical strength, as opposed to brain/intelligence (5) |
| DAIS | Place for roasting |
