Chuck Eye Roast 500g

Cooking guidelines from defrosted: remove from packaging, pat dry with kitchen paper and allow the meat to come to room temperature for 20 minutes.

Preheat oven to 230°C/ fan 210°C/ gas 8.

Brush the meat with a little oil, and sear in a hot pan on all sides for 6-8 minutes in total, then place your meat uncovered on a rack in a roasting tin. Season with salt & pepper, place in the centre of the preheated oven and cook for:

Rare - Medium Rare 16-18 minutes (internal temperature of meat: 45-52°C)
Medium: 22-24 minutes (internal temperature of meat: 55-60°C)
Well Done: 30-32 minutes internal temperature of meat: 65-70°C)

Once your joint is cooked to your liking, remove from the oven. Place it on a board or platter, cover with foil and leave to rest somewhere warm for at least 15 minutes

Cooking appliances vary in performance, these are guidelines only.

Chuck Eye Roast 1.2kg

Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper.

Allow 30 minutes for the meat to come to room temperature. Preheat oven to 250°C / fan 230°C / gas 9.

Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven.

Reduce temperature to 190°C / fan 170°C / gas 5 and add cooking time below:

Rare: 20-25 minutes (internal temperature of meat: 45-47°C)
Medium: 30-35 minutes (internal temperature of meat: 55-60°C)
Well done: 45-50 minutes (internal temperature of meat: 65-70°C)

Once your joint is cooked to your liking, remove from the oven.

Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes. After resting, slice across the grain and serve on warm plates.

Cooking appliances vary in performance, these are guidelines only.

(Typical per 100g)