Meat
Roaster
B tier
Roaster rabbits are older and heavier than fryers—often 3–6 months or more—with more developed flavour and slightly firmer texture. The class suits whole roasting for more people and dishes that welcome a bit more lagomorph character. Moist heat or careful basting prevents dryness in the larger saddle and legs. Stews gain body from roaster meat; stuffing and pot-roasting are traditional. In small farms, roasters may be surplus breeders still young enough for the table.
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Market classes distinguished fryers from heavier roaster rabbits.
Home processors used roaster weights for family Sunday meals.
Specialty butchers offered roaster rabbit for restaurants wanting more flavour.
Farm-to-table buyers selected roasters over ultra-mild fryers for character.