Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper.
Allow the meat to come to room temperature for up to 30 minutes before cooking.
Brush with oil and season with salt and pepper and cook to your liking.

Traditional roasting: preheat the oven to 250°C / fan 230ºC / gas 9.
Sear the meat for 15 minutes in the oven.
After searing reduce oven temperature to 190°C / fan 170°C / gas 5 and cook for:
Rare: 18 minutes (internal temperature 45-47°C)
Medium: 25 minutes (internal temperature 55-60°C)
Well done: 38-40 minutes (internal temperature 65-70°C)
Once joint is cooked, rest it in the warm place for at least 20 minutes.

Low temperature cooking (medium result): preheat oven and baking tray to 80°C without the fan.
Pat dry with kitchen paper.
Heat 1 tbsp of oil in a large frying pan and sear the meat all over for 6-8 minutes in total.
Place onto the preheated tray and season with salt & pepper.
Set thermometer to 60°C, insert horizontally into centre of the meat.
Put into oven until the thermometer alarm sounds (approx. 1½ - 2 hours).

Cooking appliances vary in performance, these are guidelines only.