Description 1. Remove the meat from the fridge at least 1 hour before cooking. 2. Preheat the oven to 80°C. 3. Heat a large, heavy bottomed skillet until smoking hot; do not add oil. Add the meat and seal until golden brown on all sides. 4. Add the meat to a roasting tray (preferably with a metal rack), and season well with salt and freshly ground black pepper. 5. Place the pan into the oven, allowing approx. 1 hour per kg. 6. Allow the meat to rest for at least 30 minutes before serving.
