- Bring to room temperature
Remove the roast from the fridge 1–2 hours before cooking. This helps it cook evenly. - Preheat oven
Set oven to 230°C (450°F). - Season the roast
Pat the meat dry.
Rub all over with olive oil or butter.
Mix garlic, herbs, salt, and pepper, then coat the entire roast generously. - Roast (high heat first)
Place the roast fat-side up on a rack in a roasting pan.
Roast at 230°C (450°F) for 20 minutes to create a crust. - Lower heat & continue cooking
Reduce oven to 160°C (325°F).
Continue roasting until desired doneness:
Doneness
Internal Temp
Rare
50–52°C
Medium-rare
55–57°C
Medium
60–63°C
Approx. 15–20 minutes per pound (450 g) - Rest the meat
Remove from oven and tent loosely with foil.
Let rest for 20–30 minutes (very important—keeps it juicy!). - Slice & serve
Carve against the grain and serve with juices from the pan.
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