Preheat the oven to 340 Deg. F. Wash the roast well but don't remove too much fat off the flap as this keeps it moist while roasting. If there's one thing that breaks my heart, it's when customers request roasts with 'no fat'. The meat should be roasted or grilled with the fat on to keep it moist, tasty and succulent, then if it hasn't all rendered, removed afterwards!

Place roast into the oven on the bottom rack, uncovered and unspiced, for 80 minutes. Make sure that the roast stands on its flat-boned base with the ribs upwards. Remove it from the oven and set it aside to cool.

CRUST While the meat is roasting, pop the head of garlic into the oven for about 20 minutes or until its outer leaves are brown. Remove it from the oven and press the cloves out of their skin into a bowl. The flesh should be quite soft and squeeze out easily. Mash the garlic, then add the horseradish, sugar, black pepper, mustard, oil and breadcrumbs, and mix well. Should you wish to remove any excess fat from the roast, now would be a good time. With the palm of your hand pat the crust mixture onto the cooled roast so that the entire outside is well coated. Place the roast back into the oven and continue roasting uncovered, at 350 Deg. F for a further 1 hour until the crust is nicely browned. Should you prefer your meat a little more well done, leave it in for a further 20-30 minutes. Remove the meat from the oven and allow it to rest on a carving board for a few minutes. While it's resting, add 2 cups cold water with 2 Tablespoons gravy powder and 1 Tablespoon flour to the juices at the bottom of the roasting pan, bring to the boil, strain and there you have a delicious gravy!

Homemade Horseradish Sauce