This cut is fully trimmed of residue fat and silver skin which prevents uneven cooking and 'curling' of this most tender cut. Shape is easy to carve. Definitely a way to impress the guests. High temperature 220ºC to seal, then roast on a lower heat around 180ºC.   Remember to let meat rest covered in tin foil for 10-15 mins.

• Product is sold fresh, not frozen