
Ingredients
Directions
1
With a sharp pointed knife and in about two dozen or so places spear the meat about 1cm deep.
2
Rub the India Joywala all over the surface of the meat and season well. Place into the fridge covered for a couple of hours or overnight if possible to allow the flavours to penetrate the meat.
3
When ready to cook, heat the oven to 180°C and place on the middle shelf for 60 Minutes.
4
Remove from the oven and check the meat at it's thickest part reads 63°C on a meat thermometer.
5
Leave to stand for 5 Minutes before slicing. Serve with Sauteed potatoes or mash.