Sirloin is a prime cut taken from between the fillet and the rib and when boned and rolled is perfect for a Sunday roast. Tender, full of flavour, beautifully marbled and wrapped in a good layer of fat to prevent it from drying out. Regular basting during cooking will also help to keep the joint tender and succulent.
To cook, season the fat well, caramalise the the whole surface over a high heat on the hob then transfer to the oven, preheated to 180°C, and roast for 20 minutes per kg. Rest the joint for 20 minutes before serving.
From our own 100% home reared, grass fed South Devon beef herd.
Please Note: Our skilled butchery team will endeavour to fulfil your order as close to your chosen weight as possible but you will always receive your selected weight as a minimum.
Cooking / Recipes
For help on cooking temperatures and timings, have a look at the BBC Roast Calculator page.
As a recipe suggestion you could try their Roast Sirloin of Beef recipe.