Start this first thing in the morning to let the meat marinate before cooking
Mix the oil, garlic, rosemary, salt and pepper together and really press down with the back of a spoon while mixing so you form a thick paste
Use a sharp knife to poke slits all over the pork joint
Rub the pork with the garlic and rosemary paste. Really rub it in all over so it gets inside all of those slits you made
Wrap the joint in clingfilm and let marinate for 4 hours or overnight on the fridge. Let it sit out at room temperature for 20 minutes before roasting
Preheat the oven to gas 7 / 210C / 425°F and line a roasting tray with foil
Put in the oven for 30 minutes at that high temperature
After the 30 minutes is up, turn the oven down to gas 4 / 180C / 350°F and roast for a further 45 minutes
Let rest for 10 minutes before slicing and serve with roast potatoes, carrots etc and the roasting juices poured over
