Oven cook from chilled. 240°C / Fan 220°C / Gas 9. 30 min then 190°C / Fan 170°C / Gas 5. 2 hours
If freezing at home, defrost thoroughly before cooking.
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.
During cooking:
Cook in the centre of the oven for 30
minutes.
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
remains.
This is a guide only. All cooking appliances
vary.
For use by date: see front of pack.
Keep refrigerated.
Once opened, use straight away
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 in the fridge and use within 24 hours.
Do not refreeze once defrosted.