When roasting, grilling or barbequing or otherwise cooking meat, you want to let the meat sit for at least five minutes after you remove it from the heat, because it is going to keep cooking. Once the temperature stops going up and starts going down the fibers in the meat will start to reabsorb all that flavorful juice.

On average you can expect the temperature of meat to rise an additional 5 degrees F after it has been removed from the heat source.