Per 100g
Energy: 98 kcal
Fat: 13.8 g
of which saturates: 5.2 g
Carbohydrates: 0 g
of which sugars: 0 g
Fibre: 0 g
Protein: 19.6 g
Salt: 0.18 g

Preparation:
Remove from the fridge 30 minutes before cooking to reach room temperature.
Pat dry, score the skin, and rub with sea salt and a drizzle of oil.

Roasting Method:
Preheat oven: 220°C (200°C fan) / Gas 7.
Initial crackle: Roast uncovered for 25–30 minutes until the skin begins to blister.
Slow roast: Reduce to 160°C (140°C fan) / Gas 3. Cover loosely with foil and roast for 4–5 hours until the meat is tender and falls off the bone.
Rest: Let the joint rest under foil for 20–30 minutes before carving.

Serving Suggestion:
Serve with apple sauce, roasted carrots, potatoes, and a rich gravy made from pan juices.

Cook before eating. Consume on the day opened.
Store below 3°C, or freeze on the day of purchase for up to 6–9 months.
Defrost thoroughly in the fridge before cooking.
Keep raw meat separate from cooked and ready-to-eat foods.

Vacuum-packed/pouched for freshness. Recyclable packaging. Please rinse and recycle where possible.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR