I just saw James Martin cook this on tv and it looked lovely. But he was cooking with a large joint. I’ve got a smaller joint as there are only 3 of us - 1.4kg.
He put it in for a long time - 5 hours? - at a low temperature. I’m guessing mine will need less time.
I’ve tried googling and can’t see the programme or recipe so, can anyone advise - what temperature and how long?
When he got it out of the oven the cracking was perfect.
Help. Any advice gratefully received!