Boned and rolled sirloin is a classic roasting joint, tender, juicy, and easy to carve. We trim it by hand and tie it up tight so it cooks evenly.
Available in various weights. Weights are approximate (℮).
How to cook:
Roast it hot at first (220°C for 20 minutes), then drop to 180°C and cook for 15 minutes per 500g for medium rare. Rest it well so the juices settle.
Serve with proper gravy and horseradish. It’s straightforward, reliable, and full of flavour. Ideal for a Sunday when you want to keep things simple but do them properly.
