Yes. Season with lots of salt and pepper (and perhaps some mustard powder if you like mustard) and sear (brown) all over, ideally in the roasting tin that you will be using but if its not suitable for hob then in a frying pan. Then put in hot oven (220 degrees) for about 20 mins. Then turn oven down to about 180 and cook for about 15 mins per lb / 454g for medium. Remove from tin and cover with foil and leave to rest for at least 30 mins. Hope it works ok!
By my own admission I am a rubbish cook but I did manage to cook a frozen leg of lamb the other day (it was half price in Tesco so decided to gamble and it worked). I put it in half an inch of red wine, covered it loosely in tinfoil and cooked it for 4 hours at 140 degrees and it was yummy.
Now I was thinking of doing the same-ish with the beef but I havent got any wine. What should I sit it in this time and should I time it the same as the lamb?