Oven Cook from Chilled. If freezing at home, defrost thoroughly before cooking.
240ºC / Fan 220ºC / Gas 9. 30 mins per 500g + 30 mins
Before cooking: Preheat oven to 240ºC / Fan 220ºC / Gas 9. Place the joint on a chopping board. Rub the rind dry with kitchen roll and cover with 2 tablespoons of salt, working into the cuts. Leave at room temperature for 30 mins. Rub all the salt off the joint and from between the cuts. Pat dry with kitchen roll and lightly cover the rind with 1 teaspoon of salt. Cover the bones, and each end of the joint with kitchen foil.
During cooking: Cook for 30 minutes then reduce the temperature to 180ºC / Fan 160ºC / Gas 4 and cook for a further 30 mins per 500g.
After cooking: Allow the joint to rest for 15 minutes before carving. Check food is piping hot throughout, juices run clear and no pink colour remains.
All cooking appliances vary. This is a guide only.
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.