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By (user no longer on site)
over a year ago
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Blast it in the oven for 20 minutes then down to gas mark 5 for 15 minutes per pound. When done turn the oven off open the door a couple of inches and leave it in there for 15 minutes |
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By (user no longer on site)
over a year ago
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It is absolutely essential that you allow the joint to get to room temperature before you cook it. This helps to keep it juicy and when you do cook it cook it at a lower heat for longer than it says on the cooking guide. You can cook it hours before you are ready to serve, just wrap it in foil and put a couple of tea cloths over it, it'll still be hot when you come to carve it. |
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