For best results, take your joint out of the fridge and let it sit at room temperature for about half an hour before roasting. This will help to ensure that your joint roasts evenly and stays tender.
Roasting doesn’t need to be complicated. Position the oven shelves so the meat is in the centre of the oven. Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top. This allows the juices to run down and baste the joint naturally. When roasting beef and lamb joints, the secret is to cook the joints in a moderate oven for slightly longer to ensure even cooking. Remember to weigh beef and lamb joints before calculating your preferred cooking time. Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the joint is moist and easy to carve.
Beef – Sirloin, topside/ top rump, rib, silverside, brisket.
Rare – Oven temp: – Gas 4-5, 180°C, 350°F – 20 mins per 450g (1lb) + 20 mins – Approx internal temp: 60°C
Medium – Oven temp: – Gas 4-5, 180°C, 350°F – 25 mins per 450g (1lb) + 25 mins – Approx internal temp: 70°C
Well Done – Oven temp: – Gas 4-5, 180°C, 350°F – 30 mins per 450g (1lb) + 30 mins – Approx internal temp: 80°C
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