To prepare the classic roast beef, start by removing the tough parts and excess fat from the rib. Then tie the meat with ...

and close the opening with skewers or stitch with string. If not using the optional orange juice, arrange the pig in a large roasting pan on all fours, and roast for approximately 3 hours ...

Tie firmly with the string and discard the cling film ... Cover loosely with foil and roast for 1 hour. Remove the foil and continue cooking for a further 30–45 minutes, or until the bacon ...

and close the opening with skewers or stitch with string. If not using the optional orange juice, arrange the pig in a large roasting pan on all fours, and roast for approximately 3 hours ...