From trusted farms. Working with selected farmers that we trust, to ensure high welfare standards and consistent quality. This rindless joint is ready to roast with the bone removed, and tied for easier carving. Rolled and tied by butchers for easy carving
Cook from defrosted. Remove all packaging and pat dry with kitchen paper. Allow 20-30 minutes for the meat to come to room temperature. Preheat oven to 250°C / Fan 230°C / Gas 9.
Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven.
Reduce oven temperature to 180°C / Fan 160°C / Gas 4 and continue cooking for times below.
Medium: 15 Minutes - Internal Temperature of Meat: 50 - 52°C
Well Done: 18 Minutes - Internal Temperature of Meat: 56 - 58°C
Medium: 25 Minutes - Internal Temperature of Meat: 50 - 52°C
Well Done: 40 Minutes - Internal Temperature of Meat: 56 - 58°C
Remove from oven, leave to rest for at least 10 minutes in a warm place. After resting snip the strings, slice and serve on hot plates.
Ensure product is piping hot throughout. Do not reheat once cooked.