Leg & Boned Joint

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Temperature: 

180 C, 350 F, Gas Mark 4

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Cooking Time: ​

Joints up to 2kg: 60 minutes per kg, plus 30 minutes

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Joints over 2kg: 20 minutes per kg, plus 2 hours​

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Tips:

• Rest for 10 minutes before carving.

• Cook raw meat thoroughly throughout until it is piping hot (see temperature guide)

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