1. Remove from packaging and leave to 'bloom' at room temperature for at least 20 minutes and preheat your oven to the desired temperature
2. Tip: Use a solid pan so that you can make your gravy in afterwards (uses all of the flavour and saves with the washing up).
3. Brush your joint with oil and season with salt and pepper.
4. Baste the joint 2 or 3 times during cooking to help retain the moisture.
5. When cooked as desired rest on a warm plate or rack and cover with foil for at least 10 – 20 minutes.
6. Resting periods can be increased to up to an hour if placed in a warm oven
With a sharp knife carve your perfectly cooked roast and enjoy!
For cooking times please follow this link ›
The Best Cuts to Use
Beef - Sirloin Joint, Rolled Rump Joint, Carvery Rib, Rib Eye Roast, Topside, Silverside
Lamb - Leg, Shoulder, Noisette/Loin
Pork - French Trimmed Loin, Shoulder Spare Rib, Leg, Tenderloin
Poultry - Whole, Breast, Leg