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Beef Sirloin Joint Boned and Rolled
This is a very tender joint, cut from the loin and then carefully boned and hand-rolled. This ensures that the fat remains on the joint, melting when roasted and keeping the meat succulent and flavoursome.
Allow 200g per portion
Heat oven to 200C/fan 180C/gas 6. Heat a little oil or dripping in a large flameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
£49.75
This is a very tender joint, cut from the loin and then carefully boned and hand-rolled. This ensures that the fat remains on the joint, melting when roasted and keeping the meat succulent and flavoursome.
Allow 200g per portion
Heat oven to 200C/fan 180C/gas 6. Heat a little oil or dripping in a large flameproof roasting tin in the oven for 5-10 mins. Season the beef all over.
Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.
