• Take large joints out of the fridge 1 hour before cooking to allow the meat to reach room temperature and cook more evenly. Smaller joints (up to 1.2kg) need only 30 minutes out of the fridge. 

  
  

• Don’t remove the fat as it adds flavour and keeps the joint moist – if you prefer not to eat it, simply remove it after it’s cooked. Add a grinding of black pepper or rub a little English mustard powder into the fat to add a ‘crust’ on the meat.

  
  

• Choose a roasting tin that’s a little larger than the joint – not too large or your precious gravy juices will evaporate. Add a peeled and halved onion and a few sprigs of herbs, such as thyme or rosemary, under your joint to form the basis of a flavoursome gravy. 

  
  

• There’s no need to cover your beef while it cooks; you want to get a good crust on the outside and foil won’t help with this.

  
  

• Baste the meat 2-3 times during cooking; remove the joint from the oven and close the door so that the temperature doesn’t drop, then spoon the fat and juices from the roasting tin over the meat before continuing to roast.

  
  

• If you’ve got a leaner cut, such as topside, top rump or brisket, you’ll get better results by pot-roasting it with some liquid to keep the meat moist and tender. You can always finish the joint off with a blast in a hot oven (or on the barbecue) to crisp up the fat and caramelise the exterior. 

  
  

• Rare, medium or well-done? Our guide to cooking times (above) will help you cook the beef to your liking. 
  
  

• Check your beef is cooked by piercing the thickest part of the joint with a skewer – if the juices are pinky-red, the meat will be medium-rare, slightly pink and it’s medium, and if you want it well-done, they should run clear. 

  
  

• A meat thermometer is the most accurate way to check for doneness, especially with larger joints. Push the probe into the meat as close as possible to the centre (avoiding any bones) and leave it for 20 seconds before taking the reading. Rare beef should read 50ºC, medium 60ºC and well-done 70ºC.
  
  

• Always ensure all the cut surfaces of the meat are thoroughly cooked.

  
  

• It’s crucial to rest any roast meat after it’s cooked. Resting allows the juices on the outside of the meat to settle back into the middle and throughout the joint, making it juicier and easier to carve.
  

• Transfer your cooked beef joint to a warm platter or clean board and cover with foil. Leave it to rest for 20 minutes minimum before carving; generally, the leaner the joint, the more it will benefit from the resting time (so topside and top rump need at least 30 minutes of resting). This gives you time to make gravy and finish off any last-minute trimmings too. Don’t forget to add the resting juices to your gravy.

We’ve worked exclusively with many of our British beef farmers for more than 10 years – and in some cases, more than 25 years. This long-term partnership offers our farmers the security they need to invest in sustainable farming practices that help to benefit the environment and encourage local wildlife.

Find out more about how our beef cattle are reared