Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow the meat to come to room temperature for at least 30 minutes before cooking.

Place the joint on a wire rack within a baking tray. Brush with oil and season with salt and pepper and cook to your liking.

Traditional roasting: preheat the oven to 230°C / fan 220°C / gas 9, sear the meat in the preheated oven for 20 minutes in the oven.

After searing reduce oven temperature to 180°C / fan 160°C / gas 5 and cook for:

Rare: 30-32 minutes (internal rested temperature 45-47°C)
Medium: 48-50 minutes (internal temperature 55-60°C)
Well done: 65-70 minutes (internal temperature 65-70°C)

Once joint is cooked, rest it in the warm place for at least 20-30 minutes.

Low temperature cooking (medium result): preheat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper.

Heat a little oil in a large frying pan and sear the meat all over for 6-8 minutes in total.

Place onto the preheated tray and season with salt & pepper. Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx. 3-3½ hours).

Cooking appliances vary in performance, these are guidelines only.

(Typical per 100g)