Description

Makes a great Sunday roast. Slather the top with grainy mustard and cook for 15 mins per 500g in a hot oven. A 1kg joint should take approx 50 mins on a high heat. Once it’s done, cover with foil and rest it for at least 30 mins. Meanwhile, make the gravy with the meat juices and nice beef stock you’ve made with beef marrow bones. Leaving the joint to get cold improves it’s tenderness. Slice it thinly, for a super tasty plateful of organic meat.

The price varies depending on the weight of the pack.

Customers who receive their orders by courier are advised to freeze the meat upon delivery, as it’s shelf life may not extend until Christmas.

Additional information