This is cut from the top of the back; the loin is a valued cut due to the super-tender meat. It’s ideal for roasting; however, care must be taken not to overcook as it doesn’t have a thick layer of fat for protection. Let the meat come to room temperature just before roasting it. Season well before cooking. Start the meat off at a high temperatures for 15 minutes, to get the heat through to the centre of the joint, then reduce the temperature and continue to roast for 13 minutes per 500g for rare, 18 minutes per 500g for medium rare and 20-22 minutes per 500g for well done.