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
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