As with most joints to be roasted I try to leave this overnight at room temperature rubbed with its flavourings. A boneless joint with any thick skin taken off is best for this recipe. The honey seems to make the meat succulent and mellow, and the tomato mixed with the pan juices is delicious.
Make deep incisions in the meat with a sharp thin knife and press in raisins and rosemary leaves with your fingers. Salt and pepper the joint and then smear liberally with honey all over. Put into a greased roasting dish and leave in a cool place, but not the fridge, for 12 hours or overnight. Baste the meat with the honey juice. Cook in the centre of the oven at Gas 3 (325°F/160°C) for about 1½ hours. Mush up the contents of a tin of tomatoes with a fork or a liquidiser, and mix with the cider, salt and black pepper. Pour off excess fat from the roasting pan. Add the tomatoes and cider and continue cooking the meat for another half an hour. Carve the joint thickly and use the juices as a sauce.
© 1976 Josceline Dimbleby. All rights reserved.