2kg Local Dry Aged Côte de Boeuf Fore Rib of Beef 
Cooking Instructions: 20 mins at 200°c / Gas Mark 7, followed by 1 hour 20 mins at 170°c / Gas Mark 5
 
Additional Weight Cooking:
Your meat joint will be a minimum weight of what is listed in the hamper. However, if it is bigger (see label for correct weight), use the guide below for additional cooking times:
 
Turkey Crown - add 3 mins per additional 100g
Festive Ham - add 6 mins per additional 100g
Pork Loin - add 6 mins per additional 100g
Rolled Sirloin - add 3 mins per additional 100g 
Lamb - add 4 mins per additional 100g
 
Resting Time:
It is very important to let your meat rest after cooking and before serving.
 
Turkey Crown
After cooking, wrap in two extra layers of foil, and three or four tea towels and allow to rest for at least one hour. It will still be warm, but most importantly it will keep the Turkey moist.
 
Other Meats
After cooking, rest for thirty minutes before serving.
 
Chef’s Top Tip:
Consider wrapping your joints of meat in greaseproof paper and then tin foil. This way the meat will not stick to the foil when it’s unwrapped.