ROASTING
 

These cuts are suitable for simple roasting at high temperature.  The ideal roast has a crusty outside and succulent meat inside.
 
Don't try to roast a joint that is too small, the meat will dry out, and you will be disappointed.

There are other cuts which are better  slow roasted and this method works with smaller joints.
 
BEEF Back to Beef Cuts diagram
Topside          Silverside          Forerib          Rib          Sirloin (more usually sliced as steak)  

The lean should be red, the fat a creamy yellow.   There should be small flecks of fat (marbling) through the lean which help to keep
it moist and tender while cooking.  
LAMB Back to Lamb Cuts diagram
Leg             Shoulder             Loin             Best end of neck
(the last two cuts are often served as chops, which can be grilled or fried instead)

In a young animal the lean is a pale pink, in a more mature animal it is light red.   English lamb has creamy coloured fat (imported has white).  

PORK Back to Pork Cuts diagram
Leg             Spare rib             Loin             Fillet

The lean should be pale pink, moist and slightly marbled with fat.  There should be a good outer layer of firm, white fat with a thin elastic rind, which can be scored
before cooking to give crackling.