Treacle cured Roast Beef

Mainly followed recipe from Tom Kerridge's TV programme. I used Top Rump which was rescued from the bargain bin of Sainsbury's and I cured for nearer 48 hours, also had to reduce the curing liquid more than he says to get something sticky enough to coat the joint for cooking.
I cooked a little longer as it is a cheaper and bigger cut than he recommends, unless you have two ovens you need to cook and keep the meat warm whilst you do the roast potatoes and yorkshires, I used a pre-warmed cast iron casserole to do this. The low temperature roasting technique seems to work a treat.

Lamb's liver with red pepper chermoula

From Nigel Slater's best meat recipes, worth doing again. Nice one Véro!