Availability: In stock
On the bone
Off the bone and rolled
Hang the roasting tin on the third set of runners from the top of the roasting oven and roast for the calculated time. After half the cooking time check to see that the surface isn't getting too dark. If it is move to the bottom set of runners in the oven or slide a piece of foil or butter paper loosely over the top. Remember that sliding a tray of potatoes to roast above the joint may mean adding an extra 5-10 minutes to the cooking time.
To test if the joint is done to your liking:
Plunge a skewer into the middle of the joint. Leave for 30 seconds. Remove and place against your lip or wrist. If cold, the meat if not done; if warm the meat is rare; if fairly hot the meat is medium done; if hot the meat is well done.
Alternatively, a temperature probe will read: rare at 55-60°C; medium at 60-65°C; and well done at 65-75°C.
Remove the joint from the oven and put on a warm plate to rest while making the gravy and heating through the Yorkshire puddings to serve it with, along with the horseradish sauce.
Conventional cooking: Roast in a pre-heated oven at 220°C/425°F/Gas mark 7.
For deliveries to the UK and Northern Ireland: For orders up to £50 there will be a delivery charge of £4.95. Delivery is free for orders of £50 and over.
AGA Hot Taps are delivered free of charge to UK Mainland addresses only.
For all orders to the Channel Islands there will be a charge of £9.95.
We aim to dispatch orders within 7 working days subject to availability. In the event of any items being out of stock we will inform you and give you an estimated delivery date.
You can return any item within 28 days of receipt for a refund or to exchange for something else. Orders placed on the website can not be returned to store. We ask that goods are returned in a saleable condition and preferably in their original packaging. You will be responsible for returning your goods and any costs incurred.