Why use a roasting pan over a regular baking pan? Roasting pans hold and conduct heat better than regular pans. In addition, roasting pans produce a juicier protein because the heat is conducted and is maintained in the pan. Roasting pans cook evenly. I also find that my cooking time is shortened when I use a roasting pan. I personally like using a smaller roaster (available at Jewish home goods stores) which fit my five to seven pound roasts and my whole roasted (and brined ) chicken really perfectly (it’s pictured in the lamb shank photo). It cleans like a breeze too.   Notice that I didn’t call for oil when searing these meats? That’s on purpose. These meats will render their own fats. Rendered fat lends a deeper flavor to the finished dish, and the additional oil isn’t necessary.