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cornelius_blackfoot
@Rich_G
treat it like a general roast but keep an eye on it. one thing I've picked up here is lots and I mean lots of pin pricks in the skin you can score as well to stop it curling up. I generally do uncovered in the fridge night befor with a bit of salt, wipe clean fresh salt up to room temp, the blast in high for bit depends on how much meat, the turn down to 160 again time depends on how much. last 10 mins of estimated cooking time look at skin if not bubbling wack it up but keep a close eye on it.