Cooking instructions
Cooking guidelines from defrosted:
Defrost for 24 hours in a fridge. Remove the sirloin roast from the packaging and pat dry with kitchen paper. Allow the roast to come to room temperature well in advance or for at least 30 minutes before cooking.
Traditional roasting: preheat the oven to 250°C / fan 230°C / gas 9. Sear the meat for 7-8 minutes in the oven. After searing, reduce oven temperature to 190°C / fan 170°C / gas 5 and cook for:
Rare: 10-12 per 450g
Medium: 14-16 per 450g
Well done: 20-22 per 450g
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.
Low temperature cooking (medium result): preheat oven and baking tray to 80°C without the fan. Pat dry with kitchen paper. If desired, smear 2 tbsp of Dijon mustard all over. Heat 1tbsp of oil in a large frying pan and sear the meat all over for 4-6 minutes in total. Place onto the preheated tray and season with salt & pepper. Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx. 2 hours).
Cooking appliances vary in performance, these are guidelines only.
