Place the joint in a roasting tin With the butter. Put in the centre of the oven and
Meanwhile, prepare the mustard butter. Cream the butter, add the mustard, parsley and squeeze of lemon. Spoon butter onto a square of kitchen foil, shape into a fat roll and twist the ends up like a cracker. Chill until firm.
To serve, cut the meat into thick slices and top each portion with a pat of mustard butter.
To make this dish really supreme, take the juices from the roasting tray, skim off most of the fat and melt into it a little cube of meat glaze. Whisk it up with a knob of butter and serve as an extra, separate sauce.
© 1988 Keith Floyd estate. All rights reserved.