Product description
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
| Typical per 100g |
| Energy: 837 kJ/201 kcal |
| Fat: 12.7g, of which Saturates: 5.6g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 21.6g |
| Salt: 0.16g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrosting guidelines: Allow at least 12-15 hours of defrost time in refrigerator per kg of meat. Do not re-freeze once defrosted
- 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.
