Cooking instructions
To cook a cockerel, preheat your oven to 180°C (fan 160°C). Rub the bird with olive oil, salt, and pepper, and stuff the cavity with a halved lemon, garlic cloves, and fresh herbs like thyme and rosemary. Place the cockerel in a roasting tin and roast for about 90 minutes, basting occasionally with its juices. Check if it's cooked by piercing the thickest part of the thigh; the juices should run clear. Let it rest for 10-15 minutes before carving. Serve with roasted vegetables and potatoes for a hearty meal. Enjoy the tender, flavourful meat.
