• Roast in the centre of the oven for best results.
• If you have a meat thermometer, you can check the doneness of your roast using the above internal temperatures as a guide. Be sure to insert your meat thermometer into the joint before roasting. To prevent over-cooking, you can take the joint out of the oven when it is a few degrees below the desired temperature, as it will continue to rise whilst resting.
• Before roasting, ensure any fat on the joint is on top. This will ensure that the fat drips down and bastes the joint whilst roasting.
• Once out of the oven, allow the joint to rest at room temperature for 10 minutes before slicing. This allows the juices to redistribute throughout the meat. Cover the joint with a tent of aluminium foil.
• For best results, carve into slices by cutting against the grain.
• Make gravy with the dripping right out of the roasting tin after you have removed the roast to rest.
• Note that less tender cuts, like those from the shin, leg and neck, are better for braising than for roasting.