Instructions: Pat the meat dry with kitchen paper then prick all over with a sharp knife.

Place in a non metallic container.

Mix togetber the remaining ingredients with plenty of ground pepper then rub over the meat.

Place in the refrigerator for at least 6 hours preferably overnight.

Remove the meat about 30 minutes before cooking and place in a large roasting tin.

Sprinkle with sea salt and spoon over the marinade.

Place in a preheated oven (200C/400F/Gas Mark 6) for 20 minutes then reduce to 180C/350F/Gas Mark 4 and COntiDUe to cook for a furtber 20 minutes per 450g basting every hour.

Once the meat is done to your liking rest for 15-20 minutes before carving and serve with pan juices and the garlic roast potatoes (qv).

Serve with buttered couscous instead of roast potatoes for a change.

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