Tips from the Butcher

"Remember to let the meat come to room temperature before you cook it and don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender."

Sirloin Roast

This 28-Day dry aged, prime beef cut can be roasted or cut into steaks. Its flavour is second to none and is a fantastic centre piece for any dinner table.


About our Beef

  • British
  • Located from hindquarter
  • Fully trimmed
  • 28 day dry aged
  • Ideal for roasting
SKU: 18990b388648 Categories: , ,
Calculate cooking time
Enter weight in KG: Calculate

1. Preheat oven to 220C (Gas Mark 7).
2. Roast for 20 minutes at 200C (Gas Mark 6).
3. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
Rare:
Medium:
Well done:
4. Remove the joint from the oven and rest for 20-30 minutes before carving.

1. Preheat oven to 220C (Gas Mark 7).
2. Roast for 40 minutes at 200C (Gas Mark 6).
3. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for:
Extended Rare:
Extended Medium:
Extended Well done:
4. Remove the joint from the oven and rest for 30 minutes before carving.
Please note, the above is only a guide and ovens may vary in temperature.