Cook from chilled.
Time 2hr 30: 240°C / Fan 220°C / Gas 9
Before cooking: Preheat oven. Remove joint from refrigerator 20 minutes before cooking.
Remove all packaging, including the drip pad, from the joint. Dry the rind with a paper towel and rub with 1 tablespoon of salt, then
leave for a further 20 minutes. Remove all loose salt and moisture with a paper towel then gently rub 1 tablespoon of
vegetable oil over the rind.
Sprinkle a further teaspoon of salt into the
skin and place the joint into a roasting tin.
Cook in the centre of the oven for 30
Reduce the oven temperature to 190°C / Fan
170°C / Gas 5 and cook for a further 2 hours.
After cooking: Rest for 20 minutes before
carving. Check food is piping hot throughout,
all juices run clear and no pink colour
This is a guide only. All cooking appliances
For use by date: see front of pack. Keep refrigerated. Once opened, use within 1 day
and do not exceed the use by date.
For best Quality, freeze as soon as possible after purchase and always within the use
by date. Once frozen use within 2 months.Defrost thoroughly and use within 24 hours. Do not refreeze once defrosted.