To cook a joint of meat to perfection, always pre-heat your oven to 220°C / 425°F/ Gas Mark 7 for at least quarter of an hour before you want to start to cook your roast.

Roughly chop some root vegetables such as onions, carrots or turnips & place in the roasting tray.
Place Beef or lamb joints in the oven for 20 mins/ Pork for 25 mins. This will seal all the flavour & juices into the joint.

Then turn the oven temperature down to 180°C/ 350°F/ Gas Mark 4 - DON'T FORGET - OR YOUR JOINT WILL BURN!

Cook the joint for a further 20 mins per 500g/ LB. Baste the joint with the meat juices a couple of times during that cooking time.

Remove the joint and place on a carving board, allow the joint to rest for 10 to 15 mins - this really is worthwhile as it means the meat juices can settle & the meat can relax making it much more tender when you eat it.

Use the meat juices in the pan to make delicious GRAVY.

Try to spot which way the grain of the meat is running & then CARVE your joint across this grain, again this helps to ensure the joint is at its most tender.