ROASTING JOINTS
Whether you like your roast beef rare, medium or well done, here are the best joints of our locally sourced Scotch Beef for your next Sunday roast.
Portion sizes (per person)
If you're wondering about the ideal weight for your beef roast, our rule of thumb is to allow a 1.4 to 1.8 kg boned joint (or 3 to 4lb) for 6 good-sized portions.
Temperatures / Cooking Times
Always preheat the oven before cooking. The best temperatures for roasting beef joints are
A) hot 425° F / 220° C / Gar Mark 7
B) moderate heat 375° F / 190° C / Gas Mark 5.
Rare: hot for 15 minutes per lb (450g) plus 20 minutes; moderate heat for 20 minutes per lb (450g) plus 15 minutes.
Medium Rare: hot for 20 minutes per lb (450g) plus 20 minutes; moderate heat for 24 minutes per lb (450g) plus 20 minutes. Carve slices from outside of joint for people who like beef well done.
Well Done: hot for 25 minutes per lb (450g) plus 25 minutes; moderate heat for 30 minutes per lb (450g) plus 30 minutes.
Cook joints with a natural fat with fat side uppermost, add a little fat to lean joints. Baste during cooking or use covered roasting tin.
Other tips
When carving a boned joint, always carve across the grain.
Serve leftovers cold with pickles, relishes and salads.
Showing all 6 results
