This is a raw product that must be cooked. Store below 3°C. Once opened, consume within 2 days.

TIPS:
Bring it to room temperature: Take the beef out of the fridge at least an hour before roasting to allow it to come to room temperature. For big joints we recommend bringing to temperature for several hours. This helps for even cooking.

Season generously: Season the beef generously with salt and pepper. You can also add other herbs and spices to your liking. When cooking beef with herbs, focus on ‘hard herbs’ that don’t burn: rosemary, thyme, sage, oregano, bay leaves.

Resting period: Once the beef is cooked to your desired level of doneness, let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat. The longer you rest it the better, up to about 45 minutes. Don’t worry it won’t go cold in a warm kitchen.

COOKING:
Cooking times may vary depending on your oven.

1. Remove the roast from the fridge, take off any packaging, and let it come to room temperature for 1 hour.
2. Rub all over with generous flaky sea salt and cracked black pepper.
3. Preheat the oven to 200°C fan / 220°C / gas mark 7.
4. Place the roast on a rack in a roasting tin and roast at 220°C for 20 minutes to develop a golden crust.
5. Reduce the oven to 140°C fan / 160°C / gas mark 3 and continue roasting for:

Medium-Rare: 25 minutes per kg
Medium: 30 minutes per kg
Well Done: 35 minutes per kg

6. Aim for a core temperature of:

Medium-Rare: 53–55°C
Medium: 58–60°C
Well Done: 65°C+

7. Once cooked, remove from the oven and rest loosely covered for 20–30 minutes (larger joints up to 40 minutes) before carving.

While we do everything we can to make sure product information displayed on our website is correct, product recipes and ingredients are subject to change. This may affect nutrition, dietary, and allergen information. We recommend you always check the product label before use.

Country of origin: UK