A simple way to cook this cut is to tuck some squashed cloves of garlic, a couple of fresh bay leaves and sprigs of rosemary inside the rolled roast.
Place in a large ovenproof casserole, drizzle with olive oil, salt and freshly ground black pepper. Add a large glass of white wine.
Cover well and place in a preheated 180°C oven for 1 – 1.5 hours or until pink in the middle.
Remove from the oven, place on a heatproof platter, cover loosely with foil and rest 15 minutes.
Slice to serve. The pan juices can be used as the base for gravy
