For 6 people
Bring the meat to room temperature for 30 minutes; preheat oven to 220°C.
Score the fat cap lightly; season generously with salt and pepper.
Sear fat-side down for 5 minutes in a hot pan until browned.
Roast 35–45 minutes to desired doneness; rest 10 minutes under foil.
Slice and serve, optionally with a green sauce.
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