Herb crusted roast Welsh Beef

  • Prep time 15 mins
  • Cook time 1 hrs
  • Serves 4


  • Joint of PGI Welsh Beef (suitable cuts: topside / silverside / sirloin or rib joint)
  • 2 carrots, halved lengthways
  • 1 large onion, sliced into thick slices

For the crust:

  • Handful of fresh thyme leaves, some chopped for crust
  • 3 sprigs of rosemary, 1 chopped for crust
  • 2 tbsp oil
  • 1 lemon, zest and juice
  • 4 garlic cloves, roughly chopped
  • 1 tbsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp coarse black pepper
  • Pinch sea salt


  1. Calculate cooking time: Medium-rare: 20 mins per 500g / Medium: 25 mins per 500g / Well done: 30 mins per 500g
  2. Preheat oven to 220°C / 200°C fan / Gas 7.
  3. Remove the joint from the fridge at least 30 minutes before cooking to allow to come to room temperature.
  4. Place the vegetables and sprigs of herbs on the bottom of a roasting tin to create a trivet and pop the joint on top.
  5. Put the garlic, seeds, and seasoning in a pestle and mortar and lightly crush. Add the oil, zest and juice of lemon and fresh herbs.
  6. Smear the crust mixture over the surface of the meat and place in the hot oven for 20 minutes.
  7. Reduce the oven to 180°C / 160°C fan / Gas 4 and cook for the remaining calculated cooking time. Baste occasionally by spooning the juices from the tin over the meat.
  8. Remove from the oven, place joint onto a chopping board, and allow to rest for at least 30 minutes before carving. Sprinkle over with a little sea salt when carving.
  9. Skim the fat from the roasting tin and use the juices to make a delicious gravy.
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