Rolled sirloin joint is aged to ensure an intense beef flavour and tender, buttery meat. Dark in colour and deep in taste, the best thing about a sirloin joint is that it really doesn’t need clever cooking, as it is naturally tastier.
Prepared from the rib-bone sirloin, this is supplied boned and hand-rolled by our skilled butchers, giving you an easy-carve easy cook prime roasting joint.
| Weight | 500g, 1kg, 2kg, 3kg, 4kg |
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Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement
Season the meat with good quality sea salt just prior to cooking.
Place the beef fat side up onto the trivet which should line the base of the tray.
Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 160°C or 180°C without a fan(gas 4). Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint.
Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving
