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Best Cooking Method
Bring the joint towards room temperature before cooking and season well. Sear it in a hot pan to develop a rich, browned crust, then transfer to the oven and roast to your preferred doneness. Use a meat thermometer to help achieve the result you want, and avoid overcooking to preserve the meat's tenderness.
Allow the joint to rest before carving into slices against the grain. Serve with crispy roast potatoes, seasonal vegetables, Yorkshire puddings and rich gravy for a traditional festive roast.
