This aged, hand tied roasting joint is one our most popular beef cuts, especially for the traditional family Sunday Lunch.
Butchers Tip
Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender.
£21.59 – £75.56
1. Preheat oven to 220C (Gas Mark 7).
2. Roast for 20 minutes at 200C (Gas Mark 6).
3. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
Rare = 26 Minutes Per Kilo
Medium = 36 Minutes Per Kilo
Well Done = 46 Minutes Per Kilo
4. Remove the joint from the oven and rest for 20-30 minutes before carving.
Please use this information as a guide only. Ovens and other cooking appliances do vary.
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