Preheat your oven to 220˚C/Gas 7. Season and oil the joint generously on all sides. Roast for 12 mins, until starting to colour. Drop the heat to 180˚C/Gas 4 and cook for 20 mins. Leave somewhere warm to rest for at least 10 mins before carving. Make sure it’s completely cooked through to the middle before serving. Use any resting and roasting juices as the base for your gravy.
Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
Organic pig farmer
Our pork comes from Helen Browning at Eastbrook Farm in Wiltshire. Helen set up her farm over 27 years ago. She’s a champion of organic farming and giving animals the best quality of life – in fact, she’s Chief Executive of the Soil Association and spends much of her time campaigning for better animal welfare.
Helen’s organic breeding herd of 200 sows are pure British Saddlebacks - a hardy, native breed that thrive outdoors, make great mothers and produce great flavoured pork. Boars are Large Whites, a typical UK outdoor reared cross. They counter the fat levels found in pure breed Saddlebacks, but not enough to change their special flavour.
We choose traditional breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.