Rolled Sirloin

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British Beef

With slightly less fat content than a rib-eye, the rolled sirloin surrounded by its cap of protective fat, is perfect served rare to medium.

Roast at a high temperature to seal the outside and begin rendering the fat, then reduce the heat and cook at a medium temperature until your liking.

All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range. Responsibly reared in the Glens of Scotland.

Allergens are stated in BOLD CAPITALS

100% Beef

To cook a rolled sirloin roast, preheat your oven to 220°C. Season the beef generously with salt and pepper, then place in a roasting tray and cook at the high temperature for 15-20 minutes to seal the outside and begin rendering the fat. Reduce the oven temperature to 180°C and continue cooking for approximately 20 minutes per 500g for medium-rare, or adjust the cooking time to your preferred doneness. Rest for 15-20 minutes, loosely covered with foil, before slicing. Serve with roast potatoes, seasonal vegetables, and rich beef gravy for a tender and flavourful roast.