Bone-in sirloin or wingrib is a top joint for a roast. Full-flavoured, well marbled, and still on the bone for extra depth. We dry age it for tenderness.
Sold in various weights. Weights are approximate (℮).
To cook:
bring it up to room temp, season all over, roast at 220°C for 20 minutes, then 15 minutes per 500g at 180°C for medium rare. Let it rest well before carving. You’ll get rich, juicy slices with that unmistakable flavour from the bone. A solid choice when you want a roast that speaks for itself.
