3-Bone Dry Aged Sirloin Roast

Hand-crafted Sirloin Roast centrepiece, dry aged on the bone for 28 days by our expert Butchers. Our Butchers carefully separate the meat from the bone and hand-tie back onto the bone for an added depth of flavour and tenderness, to ensure a perfect carve.

NUTRITIONAL INFORMATION

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrosting guidelines: Allow at least 12-15 hours of defrost time in refrigerator per kg of meat. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

COOKING INSTRUCTIONS

​Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow 30 minutes for the meat to come to room temperature.
​Preheat oven to 250°C / fan 230°C / gas 9. Place the joint in a roasting tray. Season with salt and pepper. Add a little water to the tray to prevent smoking.
​Sear meat for 15 minutes in the oven. Then reduce oven temperature to 190°C / fan 170°C / gas 5 and continue cooking for:
​Rare: 10-12 minutes per 450g (internal temperature: 45-47°C)
​Medium: 14-16 minutes per 450g (internal temperature: 55-60°C)
​Well done: 20-22 minute per 450g (internal temperature: 65-70°C)
​Once your joint is cooked to your liking, remove from the oven.
​Place it on a board or platter, cover with foil and leave to rest for at least 20 minutes.
​Cooking appliances vary in performance, these are guidelines only.​