Cooking time is calculated based on the weight of the cut, as well as whether you want the meat to be rare, medium or well done.
Plan to allow the joint to sit, covered, for 20 minutes before carving - it allows the juices to retreat back into the meat, giving a much moister cut
Cooking Time
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Method
- Let the joint sit on the side for at least 20 minutes
- Do not trim the fat off it (it'll baste your meat during cooking)
- Heat over to 220c
- Grind pepper and salt over the top
- Place the joint in a roasting tray
- Cook for 20 minutes then reduce to 180c for the remaining time
- Calculate the remaining time as: (rare) 20 mins per 500g, (medium) 22 mins per 500g, (well done) 25 mins per 500g. i.e. a 1.5KG loin, rare is 60 minutes
- Allow the meat to rest, covered for 20 minutes at the end of cooking