We're on holiday, but that doesn't mean we go without a roast on Sunday.
A local wholesale butchers has a customer counter for foks to use and I got the joint below for £21 - great value.
On Sunday morning I took it out the fridge and smothered it with jar of English Mustard, covered with tinfoil, and let sit to come to room temperature.
Before I put it in the oven I put a garlic and herb seasoned breadcrumb across the top as we see here:
This was a new thing for me and what with having forgotten to bring my meat thermometer and it being a different oven, I was worried about cooking times. I went for a cooking time of about 45 minutes per kilo. It didn't look too bad when I took it out to rest.
And I got my timings perfect for the nearer rare than medium I like, and we have enough left for beef and cheese sandwiches.
The consensus was the crumb coating was a success and a side benefit for those who lile their beef still juicy is it help catch.those juices while the beef was being carved.
I'll be doing this again.
text and pictures by stuartcturnbull