Traditional Italian style free range Tamworth pork shoulder rib-eye roast. This is a boned free range pork shoulder rib eye roast stuffed with garlic, oregano, rosemary, thyme, sage, fennel and lemon rolled into an easy to carve shape. Perfect for slow cooking. Perfect for Christmas. parties and buffets. This roast has crackling
This product is frozen.
Twelve hours before you want to cook the roast remove all the packaging, place on a plate and leave in the fridge uncovered. Take out of the fridge an hour before cooking to help the meat reach room temperature. Pre-heat your oven to 220 degrees C (200degrees C for a fan oven). Season the outside of the meat. Place the roast on a trivet in a roasting tin. Place the roast in the oven for 30 minutes. Turn the oven down to 180 degrees C for a conventional (non-fan) oven (and 160 degrees C for a fan oven) and pour 1/2 kettle of water around the joint (not pouring any water on to the meat) to cover the base of the tin and cook for a further 1.25 hours per kg of meat (so for example a 2kg Roast would need 2 1/2 hours further cooking). Test for temperature with a chef's thermometer - the temperature in the middle of the roast should be 75 degrees C. If it is not at this temperature, continue to roast for another 15 minutes and check again, repeating until an inner temperature of 75 degrees C is reached. Take the roast out of the oven and leave to rest allowing 10 minutes per kg of meat.