Roasting huge joint of beef for Sunday lunch

[CustardSocks]

I have a morrisons "beef roasting joint" that I bought at Easter, as it was half price, and threw in the freezer. We're going to cook it today but I'm not sure how to do it.

It's huge, 2.3kg, and I'm concerned that the ends might be dried out before the middle cooks. Could that happen? I thought I might cut it in half and roast the 2 halves together but separately. Is this a better idea?

I'm pretty sure it's a topside/silverside joint.

I'd leave it whole so that it stays more moist. Just make sure that there is plenty of water in the bottom of the pan during cooking and cover with foil if need be. Sounds lovely x

Make sure you take it out of the fridg for a few hours before you cook it, it will help reduce cooking time a little.

My beef is awesome if I I follow this:

• highest temp on oven
• cover it in mustard of your choice (I like English), salt and pepper
• blast for 10 min, then turn oven down to 190c, cook 20 min per 450g / 1lb plus 20 min for medium; or change to 15 min per 1lb for rare, plus 15 minutes.

Let it rest / stand for 20 minutes in a warm place.

The medium one for us always comes out lovely and we always have big joints.