Pan to oven roasting

1. Bring the meat to room temperature

Remove defrosted meat from the vacuum packaging and pat dry with kitchen paper. Allow to 'bloom' and come to room temperature for 30 mins before cooking. This helps it cook more evenly, stay juicier and more tender.

2. Preheat your oven and pan then sear

Preheat oven to 230ºC/Fan 210ºC/Gas 8 and heat a frying pan on the hob till almost smoking. Brush oil onto the meat and place in the pan - it should sizzle. Sear for 5-6 minutes per side.

3. Cook to your liking

Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven for the times given in the table below, or use a meat thermometer to check.

Low temperature cooking

1. Bring the meat to room temperature

Remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper.

2. Preheat your oven and pan then sear

Preheat the roasting tray in the oven (with the fan turned off) to 80°C.

Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.

3. Cook

Transfer meat to the roasting tray. Season with salt and pepper.

Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat.

Place the meat in the preheated oven with the thermometer cord through the door.

Internal meat temperature: 60 - 65°C. Approximate cooking time at 80°C: 60 - 90 minutes.

No need to rest meat, as it has rested during cooking process.

Pan to Oven Roasting

1. Bring the meat to room temperature

Remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper.

2. Preheat your oven and pan then sear

Preheat your oven to 230°C / Fan 210°C / Gas 8

Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 5-6 minutes.

3. Cook to your liking

Transfer it to the rack in the roasting tin and cook to your liking following the recommended times.

4. Rest then serve

Remove the meat from the oven.
Cover with foil and leave it to rest in a warm place for at least 10 minutes then serve with your favourite accompaniments.

Low temperature cooking

1. Bring the meat to room temperature

Remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, patting dry with kitchen paper.

2. Preheat your oven and pan then sear

Preheat the roasting tray in the oven (with the fan turned off) to 80°C.

Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.

3. Cook

Transfer meat to the roasting tray. Season with salt and pepper.

Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat.

Place the meat in the preheated oven with the thermometer cord through the door.

Internal meat temperature: 60 - 65°C. Approximate cooking time at 80°C: 60 - 90 minutes.

No need to rest meat, as it has rested during cooking process.

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