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Best Cooking Method
For the best results, season generously and brown the joint on all sides in a hot pan. Add stock, wine or your preferred braising liquid, along with aromatic vegetables and herbs. Cover and cook slowly at a low temperature until the meat is tender and easy to carve.
Allow the joint to rest before removing any string and slicing. Serve with crispy roast potatoes, seasonal vegetables and rich gravy for a warming Christmas meal.
