3.3kg large diameter not length - I find that when the bone has been removed and the meat has been tightly boned and rolled its really hard to get the joint to cook in the middle without having a dry and chewy outer layer. Anyone found a good way of cooking a joint to keep it moist but still have cracking? I am wondering in future not to remove the bone as its a good conductor and perhaps rolling meat makes it difficult to cook when the fibres are so tight. Cheers