The joints can be cooked in two ways, either boiling or roasting.
Boiling
Place the joint in a large pan and cover with cold water. Bring to the boil and simmer for calculated cooking time. Keep the pan topped up with liquid during cooking.
Cloves, black peppercorns and bay leaves can be added to the water to enhance the flavour of the joint.
Roasting
Place the joint in a roasting tin, cover with foil and roast for calculated cooking time. Remove the foil 20-30 minutes from the end of the cooking time.
Glazes can be added 10-15 mins before the end of cooking, or the joint can be studded with cloves or covered in breadcrumbs.