Store your roll in the fridge, preferably at around 1-2˚C.
A couple of hours prior to cooking, take your roll out of the packaging and allow it to rest at room temperature.

Your Trevilley Farm multi bird roast is a solid lump of meat and so needs cooking slightly differently from a bird.

We recommend that you place the seasoned joint (split facing down) on a trivet over a little water and cover with foil for all but the last hour of cooking. This should keep the meat moist.

Allow 20 mins per pound in a fairly hot preheated oven (typically 180˚C).
Baste the joint several times during the last hour when you remove the foil to brown the skin.

You may choose to lay bacon strips over the joint before cooking.

Test with a skewer to ensure that the juices run clear and the meat is cooked in the centre of your roll.