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Boned & rolled best chine
Preheat oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).Season the meat with good quality sea salt just prior to cooking.
Place the beef fat side up into the roasting pan and place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 160°C or 180°C without a fan(gas 4).Continue roasting for 15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint.Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving