Available all year
- Everyone's Sunday lunch favourite joint
- Cuts range from 1kg to 4kg
- Allow 250g per person
- Dispatched chilled
This is our Sunday-lunch favourite. Cut from the hind quarter, it is a naturally lean joint which comes with a layer of fat on top which naturally bastes the meat during cooking. Don't worry about the size of the joint as any leftovers are great for slices of cold beef during the rest of the week.
Generously season the meat using good quality sea salt and cracked black pepper.Place in a roasting pan on a bed of carrots, onions and full garlic bulbs to make a delicious
flavoursome gravy out of the juices. Place into the preheated oven and roast at 180C for
15 minutes per 500g. Make sure to rest the meat for a minimum of 20 minutes before
carving.
