Remove the meat from the fridge approx. 1 hr. prior to frying.
Preheat the oven to 80°C, warm the platter and plates. Season the meat.
Heat the clarified butter in a frying pan, brown the meat all over for approx. 5 mins. and transfer to the warmed platter. Insert the meat thermometer in the thickest part.
Cook at a low temperature for approx. 1 ½ hrs. in the centre of an oven preheated to 80°C. The core temperature should be 55 °C (à point).
Orange and curry butter
Grate the orange zest, squeeze the juice, simmer both until reduce to approx. 1 tbsp and allow to cool completely. Thoroughly mix the butter, curry and reduced orange juice with a whisk, cover and refrigerate.
Carve the meat and serve with the butter.