Beef Sirloin Roast

Our Sirloin Roast is frankly an amazing cut of beef, prepared to be presented as a show stopping Sunday lunch. Sirloin is taken from the flat of the back. We also roll some of the belly around the roast, so that it is perfectly protected by a layer fat, covering it all the way around the beautifully marbled eye of the meat. This ensures that your sirloin roast stays juicy and keeps its flavour locked in and has a delicious layer of crisp fat all the way round. Our beef is dry aged for a minimum of 28 days so it dry's out concentrating the flavour and achieving perfectly tender meat.

Pack: 1.5kg

How to cook: Defrost your sirloin roast either in the fridge or in the vacuum bag in water. Remove from the fridge, season well and allow to come up to room temperature for at least 2 hours. Preheat your oven to 210°C and place your sirloin in a deep sided roasting dish on a trivet of onions, carrots and celery. Roast for around 20 minutes until deep golden, then lower to 140°C, add a splash of red wine and a bunch of thyme, and cook a further 20 minutes per kilo. Rest for at least 30 minutes; make a gravy from the pan.

Ingredients: Grass Fed Beef, slow grown in natural systems on diverse pastures. Dry aged for a minimum of 28 days.