nope - he just went into the local butcher this morning, told him what we wanted - and he went and cut it fresh from the beast hanging in the cool room! gotta love that he knows us and does stuff like this for us!
how to cook? we just make the meat a little damp, rub it fairly generously with the onion and garlic spice blend (it's one we got at Christmas in a hamper thing, but we often do just garlic granules and onion flakes on beef) - put the roast on a tray thing in the pan (so it's not sitting in the pan direct), add a glass of water (ish) to the pan - then whack it in the oven on low for a few hours.
the outer becomes nice and crispy from the coating we put on, the inner nice and moist... given this one is bigger than we normally get, we'll probably split it along the bones when it's almost done just to make sure it cooks up properly in the middle (i can't do undercooked meat!).
as the roast cooks, excess spices drop into the tray with the drippings and make the gravy delish! we make sure whenever we turn it we make sure there is atleast half to a cm of water in the tray as it helps keep everything moist and delish!
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