Steps

• Spread the fat surface with a mixture of mustard and black pepper.

• Add some peeled shallots or onion halves around the joint to give extra flavour and colour to the gravy.

• Set oven to Gas Mark 6, 200°C (400°F). Place the joint in the hot oven for 15 minutes, reduce the temperature to Gas Mark 4, 180°C (350°C) and allow 15 minutes per 1/2 kg for rare, plus 20 minutes extra for medium or 30 minutes extra for well done.

• To be absolutely accurate, use a meat roasting thermometer. When the meat is cooked remove from the oven, cover loosely with foil and allow to rest for 30 minutes.

• This resting time allows the juices to settle; the meat firms up so it is easier to carve.