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@nuknow
Dead easy.
Light cuts on the skin all over to allow the fat to burn, first 30min oven at
220 C, then 1 hour at 140 C turn every 20min. Nothing but rock salt and black pepper.
The usual, all the juices from the meat must come white.
1h30m must be enough... it was for me.
Aside just do the gravy by deglazing the roasting tray with red wine and some
red berry jam.