The butcher recommended it to me when I said we'd like a nice beef joint for Christmas. It looked lovely but wasnt rolled - was all flat. I asked him the best way to cook it and he 
me and said 'roast it'. which I know of course but I've not cooked a flat bit of beef before unless its been a steak. Thought I'd ask you lot as you might be less grumpy with me!
So how do I cook it so its lovely and brown on the outside and rare in the middle? I think it might have a bone in it, but he vac packed it for me so it would last better.
Thanks :)