Bone-In Sirloin Roast

Taken from the sirloin/striploin
Supplied bone-in
Choose your preferred weight to suit your table
The stated joint weight includes the bone

Pat the joint dry and season generously with salt and pepper. Add garlic, thyme or rosemary if you like.
Place in a roasting tin with the fat facing upwards.
Roast following the cooking guidance supplied with your joint. Cooking time will depend on its weight, shape and your preferred finish.
Use a meat thermometer in the thickest part of the meat, keeping the probe clear of the bone.
Rest under loose foil for 20–30 minutes before carving.
Carefully separate the meat from the bone, then carve across the grain into slices.

Keep refrigerated and follow the use-by date and storage instructions on the packaging. For freezing suitability and defrosting guidance, refer to the product label.

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Choose Local delivery in your basket to check availability for your postcode. Select an available delivery date from 22 to 24 December before completing your preorder.