Choose topside, rib roast, sirloin or sirloin on the bone. Pre-heat the oven to 240°C, 475°F, gas mark 9. Season the meat with salt and pepper. Roast for 20 minutes, then reduce the temperature to 180°C/350°F, gas mark 4, and continue to roast – basting at least three times.
Roast for 15 minutes per lb (450g) for rare, plus 15 minutes more; for medium, 20 minutes per lb (450g), plus 20 minutes more; and for well done 25 minutes per lb (450g), plus 25 minutes more. Allow to rest in a warm place for 20 minutes before carving.