Haunch

Preheat the oven to 220C/425F/gas mark 7. Weigh the joint. Drizzle on some oil or perhaps cover in bacon..

Place the joint in a roasting tray and, if it’s under 2kg, roast for 20 minutes, or 30 minutes if it’s over 2kg. This ‘sizzle’ browns the joint beautifully.

Turn down the oven to 170C/325F/gas mark 3 and roast for a further 12 minutes per 500g of meat. This should give you medium-rare meat: just pink in the middle.

Reduce the cooking time to 10-12 minutes per 500g if you prefer it rarer. If you like using a meat thermometer, take the joint out at around 60C for medium rare, 55C for rare.

Remove the meat from the tin, cover with foil and leave in a warm place to rest for 20 minutes.