Description

Description
A traditional roasting joint, cut from the hindquarter and trimmed by our butchers. Lean, tender and full of flavour, making it a family favourite for Sunday lunch.

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

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

• Preheat oven to 200°C (180°C fan).

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

• Roast at 190°C (170°C fan) for:

  • Rare: 20 minutes per 500g

  • Medium: 25 minutes per 500g

  • Well done: 30 minutes per 500g

• Aim for the following internal temperatures before resting:

  • Rare: 45–47°C

  • Medium Rare: 50–52°C

  • Medium: 55–57°C

  • Well done: 65°C+

• Rest for at least 20 minutes before carving.