- Bring meat up to room temperature
- Cook in a hot sizzle at 200 degrees for 15 mins
- Reduce temperature to 170 for a further 30 – 45 mins
- Probe and check temperature, ideally removing from the oven at 64 degrees (or when juices run clear)
- Allow to rest for at least 10 min (the meat will continue to cook and the temperature will rise whilst resting)
These are guidelines only based on standard UK ovens.