If the object is to raise the internal temperature of the meat to 60C/140F, then why put it in a 200C/400F oven, overcook the outside, undercook the inside and hope they even out during the resting period? They won't. The heat changes are irreversible. All that happens is the inside cooks a bit more from the retained heat and some of the juices squeezed out from the middle migrate a bit to the outside.

A much better idea is to put the meat in a much lower oven, say 65C/150F, for a long enough time for the entire joint to come up to temperature&emdash;about 5 hours. This also has the beneficial effect of letting the collagen denature to gelatin, as we shall see later. The meat will be uniformly tender, juicy and delicious. People will marvel. There is no danger of overcooking, so timing is not critical.