Weigh meat to be able to calculate cooking time. Wipe with a damp cloth. Place joint in a roasting-tin, season and add dripping. Roast according to one of the methods outlined below.
Put into a very hot oven (450° F., Gas 8) for 10–15 min. to brown or “sear” the meat. Then reduce heat to fairly hot (375° F., Gas 5) and baste every 20 min. for the first half of the cooking time and afterwards every 30 min. Allow 20 min. per lb. and another 10 min. over for solid joints, i.e. joints without bone: and 15 min. per lb. and 15 min. over for thick joints, i.e. joints with bone.
Calculate the cooking time as in Method 1, but cook the whole time in a fairly hot oven (375° F., Gas 5). This method is more suitable for large joints, as small joints will not be in the oven long enough to brown properly.
Cook the meat slowly in a covered tin in a warm to moderate oven (335°–350° F., Gas 3–4), allowing 30 min. per lb. plus 30 min. over for joints without bone; and 20 min. per lb. and 20 min. over for joints with bone.
Remove on to a hot dish when cooked, remove string and skewer with a metal skewer if necessary. Keep hot. Drain off fat from tin and make gravy from sediment.