The Great Sunday Lunch
Scotch Beef
For the perfect roast that everyone will enjoy - just follow the cooking times. Make sure that you baste the meat during cooking to keep it moist and succulent. Don't forget those yorkshire puddings!
Onion
Add an onion or two, quartered, to the roasting tray before cooking any roast meat. Gives the gravy real depth and flavour.
Tips
Cooking Times
Gas mark 8 / 450f / 230c - roast at this temperature for 20 minutes then reduce to gas mark 5 / 375f / 190c
Rare - 15 minutes per 450g / 1lb
Medium - 15 minutes per 450g / 1lb plus 15 minutes
Well-done - 15 minutes per 450g / 1lb plus 30 minutes 20-30 minutes covered.
Why Not Try
Halfway through cooking, take the joint out, cover with mustard (English, Dijon or Wholegrain) then sprinkle with brown sugar to give it a rich caramel flavour, or
Drizzle generously with Worcester sauce and sprinkle with a little brown sugar to form a delicious crust, or
Spread a thick layer of horseradish sauce over the beef halfway through cooking