I've looked at a few recipes on here but am not sure whether to cook slow as some recommend or normal roast times.
I am a bit biased as I reckon slow is more suited to shoulder / neck meat.
Hugh F-W (River cottage) was on last night with the Sika haunch and that looked good (normal roast but wrapped in a caul)
Cooking a meal for a few guests and obviously don't want to ruin it.
Opinions and experience please.