Description

A traditional roasting joint, leaner than topside and well suited to both oven roasting and pot roasting. Its firmer texture also makes it excellent for slicing cold, perfect for sandwiches or salads the next day.

Available in 1kg, 2kg and 3kg joints.

Portion Guide (generous servings)

• 1kg joint – serves 3–4 people

• 2kg joint – serves 6–8 people

• 3kg joint – serves 9–12 people

Cooking Guide

Oven Roast

• Remove from the fridge 30–40 minutes before cooking.

• Preheat oven to 160°C (140°C fan).

• Brown in a hot pan for 3–4 minutes to seal.

• Roast for the following times:

  • Medium: 40 minutes per 500g

  • Well done: 45 minutes per 500g

• Internal temperature before resting:

  • Medium: 55–57°C

  • Well done: 65°C+

• Rest for at least 20 minutes before carving.

Pot Roast

• Brown in a hot pan, then transfer to a casserole dish or deep roasting tray.

• Add stock, wine, onions, and root vegetables.

• Cover with a tight-fitting lid or foil.

• Cook at 160°C (140°C fan) for 3–4 hours until tender.

• Rest for 20 minutes before slicing.