A classic roasting joint with the bone left in to add extra flavour.
The beauty of roasting big joints like this is that you end up with lots of lovely leftovers to shred up and use up in sandwiches, salads and more!
Cooking the perfect joint.
Should you be a pro at cooking or a complete newbie, we want everyone to have the confidence to cook an amazing joint.
Use our handy guide below to work out cooking times.
|Weight||First Brown||Oven time||Rest||Total time|
|1kg||20 mins||40 mins||15 mins||1 hour 15 mins|
|1.5kg||20 mins||1 hour||15 mins||1 hour 35 mins|
|2kg||20 mins||1 hour 20 mins||15 mins||1 hour 55 mins|
|2. 5kg||20 mins||1 hour 40 mins||15 mins||1 hour 15 mins|
- Preheat the oven to 220ºC, gas mark 7.
- Before cooking, make sure the skin is scored a few times, rubbed with oil, and covered in salt (and rosemary should you wish)
- Place the meat into roasting tin and cook for 20 minutes then reduce the heat to 190ºC and cook for the remaining time.
- Remove from the oven and put in a warm place and allow to rest for 15 mins.
- Carve and enjoy