Preheat your oven to 220 degrees Celsius (gas mark 7).

Roast your meat for 30 minutes at 220 degrees Celsius (gas mark 7).

Reduce the oven temperature to around 180 degrees Celsius (gas mark 3-4) and continue to roast the meat for 50 minutes per kg (25 minutes per lb).

Remove the joint from the oven and check that the juices run clear, as this indicates that the meat is thoroughly cooked. It is important to ensure that no blood remains running from a joint of pork.

Always allow resting time for the meat before you carve and serve (about 30 mins).