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Dry ageing meat guarantees it will be full of taste and tender. The ageing process creates a greater concentration of flavour as the beef’s natural enzymes break down the connective tissues in the muscle. At the same time moisture evaporates from the muscle aiding further the deep flavours. Roasted on a rack over a bed of celery, carrots and onions will allow the meat juices to fall into the pan to make delicious, rich gravy. To roast, lightly season the fat on the joint then place on a roasting dish in an oven set to 220C. Roast for 20 minutes, then turn down to 160C and roast for a further 30 minutes per kilo, or 15 minutes per pound; then rest for 20 minutes in a warm place before carving.