Pre heat the oven to 160c (fan) or 180c (regular) oven. Allow Guinea Fowl to reach room temperature
Stuff cavity of the bird with half a lemon (cut lengthwise if possible) 2 sprigs of rosemary and a clove of garlic, peeled and sliced.
Cut fine slits through the breast skin and fill each side with half the butter, half the remaining garlic clove and half the remaining rosemary
put a little olive oil into the bottom of your roasting tin, then use the rest to rub all over the guinea fowl
season the skin with seasalt and a little ground white pepper.
place in the oven for about 1 hour 10mins
Remove from the oven and tin, place on a carving board and cover with foil to keep warm while it rests
Deglaze the roasting with a little white wine and reduce the mixture down. Now take the bird and turn it upsidedown on the carving fork to drain all the remaining lemon juices into the roasting tray. If you like you can thicken the mixture with a tiny amount of cornflour, but this isn't really necessary
Carve the meat and serve with lemon gravy