Description

Makes a great Sunday roast. Slather the top with grainy mustard and cook for 15 mins per 500g in a hot oven. A 1.5kg 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.

Reared on their farm in Perthshire, Hugh Grierson’s Organic meats, butcher on site for us to collect every week.

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