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Genuine Scottish Sirloin Roast Rolled

Our boneless sirloin roast is dry-aged on the bone, for a minimum of 21 days.  It is  and then boned and rolled by our Master butchers. All of our bone-in beef is sourced from only our hand-selected farms in Scotland.

Aged on the bone, this boneless sirloin has all the flavour and texture that prime beef should but without the fuss of carving off the bone. A popular choice that is really easy to roast yet impressive enough for a special dinner.

Please note weights are minimum weights.

£54.99£95.99

£54.99
£68.99
£95.99

Genuine Scottish Sirloin Roast Rolled

Description

Our boneless sirloin roast is dry-aged on the bone, for a minimum of 21 days.  It is  and then boned and rolled by our Master butchers. All of our bone-in beef is sourced from only our hand-selected farms in Scotland.

Aged on the bone, this boneless sirloin has all the flavour and texture that prime beef should but without the fuss of carving off the bone. A popular choice that is really easy to roast yet impressive enough for a special dinner.

Please note weights are minimum weights.

Additional information

Shelf Life

Minimum of 5 Days on Delivery Keep refrigerated or freeze on delivery

Packaging

All our produce is sold Fresh and never Frozen This product will be carefully Vacuum packed by our team for freshness, ready for super chilled delivery in our temperature controlled packaging

Cooking Tips

Always bring meat to room temperature before cooking. Use cooking times and temperatures as a guide rather than a fact Our timings are from room temperature; if you use a fan oven remember to reduce the heat by 10C.An initial 20 to 30 minutes at 220C/Gas 7 PLUS15 minutes per 500g at 190C/Gas 5 for rare 20 minutes per 500g at 190C/Gas 5 for medium 25 minutes per 500g at 190C/Gas 5 for well-done Use a meat thermometer for complete accuracy; a method far more popular in the domestic kitchen than you may think.50C for rare60C for medium70C for well done A joint of meat is rarely a symmetrical thing so if you aim for something between rare and medium then there will be enough on the outside to suit the well-done crowd yet plenty of still walking bits for the opposing team. If nobody likes their meat on the pink side then aim for medium to well; just please don’t incinerate it. Resting is essential. For all concerned. Left for half an hour the juices redistribute and the fibres relax; easy to carve tender to eat. Don’t worry about it going cold; it will keep itself warm and be all the better for it.