Cooking guidelines from defrosted: remove from packaging and pat dry with kitchen paper. Brush the joint with oil & season the rind with salt.

Allow the meat to come to room temperature for at least 30 minutes before cooking. 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 (lb).

Once joint is cooked, rest it in the warm place for at least 20 minutes.

For crispy crackling, carefully snip the strings and remove the layer of rind, return it to the oven, turn up the heat and cook until crisp whilst your joint rests.

Ensure product is fully cooked & piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance; these are guidelines only.

(Typical per 100g)