This joint of meat from the loin is perfect for roasting. The special butchers’ roll retains the juices inside the joint, and keeps its shape before, during and after cooking. With a smaller fat content than a rib eye, it’s best served medium rare, which allows it to keep its moisture and flavour.
Choose the weight and quantity you want to buy
Cooking tipsSirloin – bone in or rolled – Roast - 180c, 350f or gas mark 4.
Rare – 20 minutes per 450g (lb) plus 20 minutes.
Medium – 25 minutes per 450g (lb) plus 25 minutes.
Well done – 30 minutes per 450g (lb) plus 30 minutes.