Insert into the thickest part of the joint; you will get an instant reading.

The roasting temperatures to aim for are shown below.

Pre heat the oven to GAS Mark 4-5, 180-190°C (conventional oven) 350-375°F

ROASTING

REMOVE THE JOINT FROM THE FRIDGE TWO HOURS BEFORE COOKING TO ALLOW THE MEAT TO COME UP TO ROOM TEMPERATURE.

COOKING TIMES

RARE 22 min per 500g (half kilo) plus 22min 50°C when ready.

MEDIUM 28 min per 500g plus 28 min 60°C when ready.

WELL DONE 33 minutes 500g plus 33min 80°C when ready.

When cooked to your satisfaction remove from oven and allow to rest for 5-10 mins, do not cover with tinfoil as the joint will continue to cook and may spoil all of your good work!