Place the joint into a foil lined roasting pan. Add a small cup of water and lightly scrunch the foil around the joint (this will create a little steam during cooking and keep the joint moist).

Open up the foil for the last 20 minutes of cooking and brush now with the glaze (if you are using one).

Place the vegetables in a separate roasting pan, drizzle with a little olive oil, season and roast for 40-50 minutes (potatoes, baby carrots, parsnips, shallots, sweet potatoes, squash, apples or plums or any of your favourite seasonal root vegetables will work well).