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Method

  1. Remove your joint from the packaging and then pat dry and bring to room temperature.
  2. Preheat your oven to 210C for fan assisted or 230C for ovens without a fan (gas mark 8).
  3. Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement.
  4. Season with good quality fine sea salt just prior to cooking. Make a trivet by roughly hopping equal amounts of onion. carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a bay leaf, sprig of rosemary and a few black peppercorns.
  5. Place the joint onto the trivet which should line the base of the tray.
  6. Place the joint onto the trivet which should line the base of the tray.
  7. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 160C or 180C without a fan (gas mark 4).
  8. Continue roasting for 12-15 minutes per 500g reaching a core temperature of 56C,
  9. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil.
  10. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
  11. For the gravy, make up 500ml of chicken or lamb stock, then deglaze roasting tray with the stock stirring in all the caramelised juices from the tray. Next, pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan. Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce till you reach a rich, glossy gravy.