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 a good gravy and horseradish. It’s straightforward, reliable and full of flavour. Ideal for a Sunday when you want to keep things simple and do them well.
