Place the roast in an ovenproof roasting tin and rub some salt over its skin, and add enough cold water to the tin (without pouring it over the roast) so that the liquid covers at least a quarter to a third of the meat. If you like, you can substitute some of the water for wine, and add some diced vegetables to bring out a wider range of flavours in your gravy.

Slow roast uncovered in a preheated oven at 160°C / 325°F / Gas 3 for 2½ - 2¾ hours. Throughout cooking, check the liquid level, topping up if required, and baste the roast 2-3 times.

The meat is ready when you can pull it apart with a fork.

Once the roast is cooked to your liking, leave in a warm place to rest for at least 10 minutes. This allows your meat to relax and become moist and tender all the way through. This is an ideal time to finish off you garvy, making good use of all the rich cooking liquor left in your roasting tin.

Once the meat is cooked and rested, place the roast upside down on a carving board and cut the meat across the grain into slices approx ½ cm (¼") thick, removing the string, and arrange on a serving dish or warmed individual plates. Placing the roast upside down, guarantees you a clean cut through the crispy, caramelised outer layer without squashing the body of the meat.

• Energy: 841 kJ/ 201 kcal
• Fat: 13g, of which Saturates: 5g
• Carbohydrate: 0g, of which Sugars: 0g
• Fibre: 0g
• Protein: 20g
• Salt: 0.13g

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours