The best joints for roasting are the Rib Roast, Topside, Thick Rib or Rib Chine.

For all joints heat the oven to 220°C. Remove the joint from the fridge 1 to 2 hours before cooking and pat dry with kitchen towel. Season with salt and pepper. Put in the oven for 20 minutes (under 2kg) and 40 minutes (over 2kg). Reduce the oven temperature to 160°C and follow the guide below. Rest under tin foil for 20 to 30 minutes before carving.

Rare - 9-10 minutes per 500g
Medium - 10-12 minutes per 500g
Well done - 18-20 minutes per 500g

The best way to check that the meat is done perfectly is to use a meat thermometer. Push into the thickest part of the meat and leave in for 20 seconds. The temperature of the meat will continue to rise by a few degrees while it is resting so this needs to be taken into account.

Very rare - 45°C
Rare - 50°C
Medium - 60°C
Well done - 70°C