1. Remove the meat from the fridge at least 1 hour before cooking.
2. Preheat the oven to 80°C.
3. Heat a large, heavy bottomed skillet until smoking hot; do not add oil. Add the meat and seal until golden brown on all sides.
4. Add the meat to a roasting tray (preferably with a metal rack), and season well with salt and freshly ground black pepper.
5. Place the pan into the oven, allowing approx. 1 hour per kg.
6. Allow the meat to rest for at least 30 minutes before serving.