What is a common way to ensure even cooking of meat during roasting?

Resting the meat before slicing is a common and effective method to ensure even cooking during roasting. When meat is cooked, the fibers within it contract, causing juices to move towards the center of the meat. Allowing the meat to rest after cooking gives it time for those juices to redistribute throughout the piece, resulting in a more uniform texture and flavor when it is finally sliced. This process prevents the juices from running out when the meat is cut, which would otherwise result in dryness in certain areas.

The other methods listed, while they can influence the cooking process in various ways, do not specifically address the issue of ensuring even cooking. Brining enhances flavor and moisture retention but does not aid in the cooking process itself. Cooking at high temperatures can lead to uneven results, as the outside may cook faster than the inside. Using a lean cut of meat relates more to the fat content and flavor rather than the evenness of cooking during the roasting process.