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Method
- Remove the joint from the packaging, pat dry and bring to room temperature.
- Preheat your over to 180C for fan assisted or 200C for ovens without a fa (gas mark 6).
- Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
- Place the joint skin side up then place in the centre of the oven and roast for 20 minutes per 500g reaching a core temperature of 72C.
- Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil.
- Rest for a minimum of 20 minutes before carving.
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