Allow approximately 170gms of meat on the bone (legs, shoulder,
saddle or loin and breast).
Season the joint with salt and
pepper. Place on a trivet in a roasting tray. Place a little fat on top and
cook at 205oC (400oF) for 10 minutes. Reduce heat to
190oC (375oF). Baste frequently and reduce the heat gradually to 175oC (375oF).
(Roasting time approximately 20 minutes per 450gms and 20 minutes over.)
Test to see if cooked. The joint
should be cooked through. Allow to stand for approximately half an hour before
carving. (If this is not done, the meat will shrink and curl.)
Roast gravy:
Place the roasting tray on the stove over gentle heat, to
allow the sediment to settle. Carefully strain the fat, leaving the sediment in
the tray. Return to the stove. Add a little cornflour. Brown carefully, swill
with brown stock. Allow to simmer for a few minutes. Correct seasoning, strain
and skim.
