Remove the joint from the fridge an hour before cooking. Season with salt and pepper and rub with oil. Brown in a 220°C/Gas 7 oven for 25 mins, then turn down to 180°C/Gas 4 and roast for another 40 mins for medium rare (add 10 mins for well done). Rest under foil for a further 20 mins. Use any resting and roasting juices as the base for your gravy.
Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
Organic beef farmer
The beef comes from our producer group of small-scale organic farmers, who rear their animals to some of the highest welfare standards around. They are grass fed and enjoy an outdoor existence, reaching maturity naturally.
We choose traditional beef breeds, which we believe give better flavour. We carefully hang and butcher the meat ourselves, then mature it for extra flavour and tenderness.