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  1. Remove the joint from the fridge an hour before roasting to allow the meat to come to room temperature.
  2. Preheat the oven to 200C for fan assisted or 220C without a fan (gas mark 7).
  3. Season the joint well with fine sea salt then roast for 25 minutes.
  4. 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.
  5. Leave to rest for minimum 20 minutes in a warm place before carving.