Rub the joint all over with oil then with salt. Place the meat on a rack in a roasting tin. Place in the oven and cook for 15 minutes. Turn the oven down to 190ºC/375ºF/Gas 5.

Roast to taste and according to weight calculation: 12 minutes per 500g for rare, 15 minutes for medium and 20 minutes for well done.

Remove the joint to a carving board to rest for 15–20 minutes before carving.

Serve with Roast Potatoes, Yorkshire pudding and sauce of your choice e.g. horseradish, hollandaise or mustard and seasonal vegetables.