Steps

1. Preheat oven to 500°F. Place a rack in a roasting pan just large enough to hold the roast. Place the roast, fat side up, on the rack and coat the roast liberally with the salt and pepper. Set the roasting pan in the center of the preheated oven.
2. Let the meat roast until the exterior develops a deep golden color, about 20 minutes. Then reduce heat to 225°F and roast for about one hour. Check the internal temperature of the meat with instant-read thermometer inserted in the center of the thickest part of the roast. When the roast reaches an internal temperature of 120°F, reduce the oven temperature to 200°F. When the roast’s internal temperature reaches 130°F, remove it from the oven and place on a cutting board to rest for 10 minutes before carving.
3. Remove trussing string, carve into serving portions and serve.

Notes

The way of roasting used in this recipe is known as the “high/low method.” Most roasted meats will benefit from using this method. You will get a higher yield from your meat, and more of each slice will have the desired doneness. It requires more attention toward the end of the cooking process, but the results are more moist and succulent.

For a traditional feast, try serving this dish with a side of Yorkshire pudding.