Hallsford Beef: Open Roasting in the Oven
Roasting in the oven is best kept simple. Follow these guidelines and you will be delighted with the results.
Topside, Sirloin, Rump & Rib Joints
Cooking times: Gas mark 4-5, 180-190°C, 350-375°F
Rare: 20mins per 450g (1lb) plus 20mins. Internal temp approx 60°C
Medium: 25mins per 450g (1lb) plus 25mins. Internal temp approx 70°C
Well Done: 30mins per 450g (1lb) plus 30mins. Internal temp approx 80°C
Hints and Tips: Weigh the raw beef joint (after stuffing, if required) then calculate the cooking time.
Place the uncovered joint, fat side up, on a wire rack in a roasting tin in the centre of a preheated oven.
If you are using a meat thermometer, depending on the type you have, insert it into the centre of the joint or at the tickest point, either at the beginning of or towards the end of the cooking time. When the required temperature is reached the meat will be cooked.
Remove from the oven and allow to rest for a good 5-10 minutes to let the meat fibres relax. Its juices will distribute evenly, making the joint moist and easier to carve.
Recipes: some delicious beep recipes >>more
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Hallsford News:
> Hallsford Online Shop >>more
Christmas is not far away - We have high demand for larger special occasion joints, please order as soon as possible. When planning your festive season make sure your Christmas Order is with us before 21st December, the last desptach date. Farmers Markets for November:
> 6th November - Carlisle City Centre
> 7th November - Cockermouth
> 14th November - Harrison & Hetherington - AuctionMart Carlisle
> 28th-29th November - Ulverston Dickensian Christmas Festival catering stand only, if you would like fresh meat please place an order which you can collect on 28th, as well as placing your Christmas Order.
> Mail Order Pricelist - beef >>more > Mail Order Pricelist - lamb >>more > Mail Order Pricelist - pork >>more > Large Hallsford Movie >>more
Hallsford is a a member of the Cumberland Sausage Association. 
The Cumberland Sausage Association was set up in October 2005 to progress the application for Protected Geographical Indication status and to promote the quality of traditionally made Cumberland Sausage. |
