Our rolled sirloin is a classic roasting joint with the best of both worlds: a tender bite and full beef flavour. We bone, roll and tie the sirloin to an even cylinder so it browns beautifully and carves into tidy slices. There’s a light fat cap that bastes the meat as it roasts, helping you along to a juicy, restaurant-style finish. Sear hard, roast to your preferred doneness and rest well—then bring it to the table with Yorkshire puds and a glossy gravy made from the pan juices.

Why you’ll love it

• Boned & rolled for even roasting and easy carving

• Sirloin tenderness with rich, clean beef flavour

• Roasts beautifully with a self-basting fat cap

• Perfect hot for Sunday lunch and excellent cold for sandwiches

Cut details

• From the sirloin/striploin

• Supplied boned, rolled and tied (string or netting)

• Size/weight varies—choose the joint to suit your table

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Remove from the fridge 1 hour before cooking. Pat dry and season generously.

2. Sear all over in a hot pan with a little oil until well browned.

3. Roast: 190°C (fan 170°C). Approximate guide per 500g:

   • Rare: 18–20 mins

   • Medium-rare: 22–24 mins

   • Medium: 26–28 mins

4. Alternatively, roast steadier at 160–170°C (fan 140–150°C) and use a thermometer.

5. Target centre temps: Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Well 70°C+.

6. Rest 20–30 mins under loose foil before carving across the grain.

Serving ideas

• Classic roast: pan gravy, Yorkshire puddings, roast potatoes and seasonal veg

• Garlic & herb crust with horseradish crème fraîche

• Cold slices with mustard, pickles and crusty bread

• Salsa verde or chimichurri for a fresh, green lift

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted