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. Lightly oil the rind and season with salt and pepper.

Preheat the oven to 250°C / fan 230°C / gas 9. Sear the meat for 15 minutes in the oven. Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g. Once joint is cooked, rest it in the warm place for at least 20 minutes.

For crispy crackling, carefully cut the string, remove the layer of rind, return it to the oven and cook until crisp whilst the meat rests.

Ensure product is piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.

Cooking guidelines from frozen: preheat oven with a tray inside to 210°C / fan 200°C / gas 7. Remove outer sleeve & film.

Lightly oil the preheated tray then carefully add the potatoes and top with the butter pellet. Cook in the centre of the preheated oven for 30-33 minutes. Turn carefully, halfway through cooking time. Season to taste & serve.

Ensure product is piping hot throughout.
Do not reheat once cooked.
Cooking appliances vary in performance, these are guidelines only.

Due to natural & seasonal variance cooking times and temperatures may require adjustment./div>

(Typical per 100g)