3. Cook to your liking
Cook the meat for the recommended time (see table below), and/or use a digital meat thermometer. A large joint will continue to rise in temperature by a further 3-5ºC after it is removed from the oven. Be careful not to overcook, as this will make the meat dry and tough.
Meat thermometers are so easy to use and take all the guesswork out of roasting
4. Rest your joint
Once your joint is cooked to your liking it is important to rest it. Place it on a board or platter, cover loosely with foil, then leave in a warm place for at least 20 minutes. Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.
You can rest large joints for up to 60 minutes in a warm oven