This ultimate 28-Day dry aged roasting joint on the bone is a popular traditional British treat. With its fat covering and excellent texture, it offers you a meal to remember. We make sure that the bone has been chinned to make carving easier when the meat melts away from the bone.
Butchers Tip:
Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender
Please Note
The order value & weights are approximate, we cut all our weighed products by hand and the weights may vary. All meat prices were correct at the time of printing, but are subject to market prices and may change without notice.
Price range: £50.24 through £150.71
Cooking Instructions:
1. Take beef joint out 60 minutes before cooking
2. Preheat oven to 220C (Gas Mark 7).
3. Roast for 20 minutes at 200C (Gas Mark 6).
4. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
Rare = 26 Minutes Per Kilo
Medium = 36 Minutes Per Kilo
Well Done = 46 Minutes Per Kilo
5. Remove the joint from the oven and rest for 45 minutes before carving.
Please use this information as a guide only. Ovens and other cooking appliances do vary.
