How much do you need?
Customers often ask us how much meat they need to allow per person, so we’ve compiled this simple guide. Appetites vary of course, so you may need more if you’re feeding hungry teenagers or the local rugby team.
Boneless stewing cuts: 180g (6oz) per person
Boneless joints: 225g (8oz) per person, plus 450g (1lb)
Bone-in joints: 340g (12oz) per person
How to roast your beef joint
We love Sunday lunches and, as you can imagine, we’ve roasted a good many joints in our time. Over the years we’ve found that one method works perfectly for us, resulting in meat that’s always tender and succulent.
- Take large joints out of the fridge an hour before roasting. This allows the meat to come to room temperature and ensures it cooks more evenly
- Preheat the oven to 220˚C/fan 200˚C/gas 7.*
- Choose a deep-sided roasting pan big enough to hold the meat comfortably and add water or wine to a depth of 12-25mm (½-1in). This helps keep the air moist and ensures the meat stays succulent.
- Sit your joint in the liquid then place the pan in the hot oven.
- Cook for 20 minutes to seal the meat, then lower the temperature to 180˚C/fan 160˚C/gas 4 to finish cooking.
- Allow 20 minutes per 500g for medium rare; 25 minutes per 500g for medium; or 30 minutes per 500g for well done.
- Transfer the joint to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes before carving. This gives the juices a chance to settle and makes the meat easier to carve.
- It also gives you time to turn all those lovely pan juices into rich gravy.
*All ovens vary, and some models adjust the temperature, depending on whether you choose a conventional or fan-assisted programme. Always refer to your oven’s handbook, and if you’re still unsure, use an oven thermometer to check the temperature and make adjustments as needed.