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.
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
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)
Remove from the fridge 1 hour before cooking. Pat dry and season generously.
Sear all over in a hot pan with a little oil until well browned.
Roast: 190°C (fan 170°C). Approximate guide per 500g:
Rare: 18–20 mins
Medium-rare: 22–24 mins
Medium: 26–28 mins
Alternatively, roast steadier at 160–170°C (fan 140–150°C) and use a thermometer.
Target centre temps: Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Well 70°C+.
Rest 20–30 mins under loose foil before carving across the grain.
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
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
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
