Sirloin Roast, Easy Carve (bone-in)
Your favourite steak in a roast you love
- Hand cut in our Inverurie butchery
- Tender, succulent meat with perfect depth of flavour
- Just snip the string for easy carving from the bone
Price per kg:
Bring the deep flavour and light textures you love in a sirloin steak, right into your roast. The finest roast meat direct to your dinner table.
A good butcher always insists on starting with fantastic quality meat, and knows how to get the best of each cut for their customer.
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: 18-20 minutes (Internal temperature of meat: 45-47°C)
Medium: 25-30 minutes (Internal temperature of meat: 55-60°C)
Well Done: 35-40 minutes (Internal temperature of meat: 65-70°C)
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.