Sirloin Roast, Easy Carve (bone-in)
- Snip the string for easy carving from the bone
- Marbled meat for a perfect depth of flavour
- Hand cut in our Inverurie butchery
Price per kg:
A good butcher always insists on starting with fantastic quality meat, and knows how to get the best of each cut for their customer.
Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes to come to room temperature.
Pre-heat the oven to 250°C / Fan 230°C / Gas 9. Place joint in a roasting tray, season with salt and pepper.
Sear meat in oven for 15 minutes. Reduce oven temperature to 190°C / Fan 170°C / Gas 5 and cook for:
Rare: 35-40 minutes (Internal temperature of meat: 45-47°C)
Medium: 50-55 minutes (Internal temperature of meat: 55-60°C)
Well Done: 70-80 minutes (Internal temperature of meat: 65-70°C)
Resting: Remove from oven, leave to rest in a warm place for at least 20 minutes.
Easy Carving: After resting, snip the strings and lift meat off the bone. Slice and serve on hot plates.