Description

How to cook: Bring to room temperature and season very well. Give your joint a 30 minute sizzle (230C) then reduce the oven to 160C and cook for 10 mins per 500g (rare) 15mins per 500g (just pink) & 20 mins per 500g (no pink). But if it’s long and thin, then it needs less time.
Better still, use a meat thermometer and then its 50C rare, 60C medium & 70C well done in the centre of the joint.