Adding salt to roasts?
A question about roasting meat such as turkey , chicken , lamb and beef.Most recipes tell you to season your meat prior to roasting them by adding salt ,pepper ,butter ,herbs etc.
Except for adding flavour to the skin / outer surface is there any other benefit from seasoning your roasts? In my opinion seasoning the outside does nothing for the meat. If your slice of beef is the size of half your plate you will not taste any other flavour only the beef.
The question is , is it pointless seaoning the outside of your meat with the intension of inparting that flavour into the meat.