Nah, fighters could be roasted right, with a slow, low flame cooking. Just do not forget, that their mails can get really hot, so you need to take them out of the fire at the right time, or when you can take off their armors, they could be easily turn out under- or overcooked. Or take the armor off before cooking, get them steamed first, and roast them only after!
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Takeout!
Fighters are too tough to make good roasts – although they may do well slow-BBQ’d Santa Maria-style. Better chopped up for stews.
Mages are too stringy, although they make good sandwiches.
Rogues and clerics are ideal for pot roasts – just the right proportion of marbled fat and muscle.
Nah, fighters could be roasted right, with a slow, low flame cooking. Just do not forget, that their mails can get really hot, so you need to take them out of the fire at the right time, or when you can take off their armors, they could be easily turn out under- or overcooked. Or take the armor off before cooking, get them steamed first, and roast them only after!