Typically used for roasting and slow cooking.


Preheat oven to 180°C, 160°C Fan, Gas Mark 4. Take the whole mini joint and place on a baking tray, sprinkle over any seasoning of your choice and rub it all over. Open roast in a preheated oven for 25-30 mins and for an all in one roast dinner, add to the pan some root vegetables, cut into chunks.
*To check if the joint is cooked to your liking, use a meat thermometer inserted into the centre of the joint, it should read 75-80°C for medium and 80-85°C for well done.

Pot Roasting

A method of slow cooking for whole joints. This can be done on the hob or in the oven. Ensure the pan is large enough so that the joint does not touch the sides of meat.
– Heat 1 tablespoon of oil in the pan and brown the joint on all sides.
– Add veg and liquid to pan, (approx 350g chunky root vegetables and 150ml liquid (e.g stock, wine, cider, beer or water) per 450g cover and cook for the calculated cooking time.
– Allow 30-35 mins per 450g/1/2kg +30-35 mins at the end, and if cooking in the oven at 180°C, 160°C Fan, Gas Mark 4.