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Method
- Remove the joint from the fridge an hour before roasting to allow the meat to come to room temperature.
- Preheat the oven to 200°C for fan assisted or 220°C without a fan (gas mark 7).
- Season the joint well with fine sea salt then roast for 25 minutes.
- After 25 minutes, reduce the temperature to 140°C fan assisted or 160°C without a fan (gas mark 3) and continue to cook for another hour basting as it roasts a couple of times or until the core temperature reaches 56°C.
- Leave to rest for minimum 20 minutes in a warm place before carving.
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