Preheat oven to 180°C, 160°C Fan, Gas Mark 4.

To make the stuffing, mix together sausage meat and plums. Remove the string from the joint and lay flat on a chopping board.  Add the rosemary sprigs and top with the stuffing. Roll up the joint and secure with string in 3-4 places.

Weigh the stuffed joint and calculate the cooking time. 30 mins per 450g plus 30 mins (medium)

Dry the rind and score deeply with a sharp knife. Rub the joint with a little oil and sprinkle with salt.

Place on a rack in a roasting tin and open roast in the oven for the  calculated cooking time. Allow to stand for 10 minutes before carving.

Serve with seasonal roasted vegetables.

Tip:

Serves: Allow 100-175g (4-6oz) raw meat per person for boneless joints.

Makes sufficient stuffing for a 1.35kg (3lb) joint.