Remove the joint from the fridge an hour before roasting to
allow the meat to come to room temperature.
Preheat the oven to 200C for fan assisted or 220C 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 140C fan assisted
or 160C 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 56C.
Leave to rest for minimum 20 minutes in a warm place before
carving.