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I sealed my 2.2 Kg sirloin in a frying pan, then into a hot tin on a bed of an oil- tossed chopped onion and garlic. Seasoned, then roasted at 180 for 35 minutes. Rest for as long as you can - I carved perfect slices the next day with minimal loss of juices. Rare, moist and tasty. A roastof beauty and fulsome compliments. I’ll buy it again!
I’ve ordered both sizes of joint now and they have both been excellent. Succulent and very tasty. Warmed to room temperature, dried off, seasoned and a little whole grain mustard rubbed in before going into a hot oven for 15 mins, then cooler for as long as it takes to get to your preferred rarity. For us, that’s rare so less than an hour cooking. Delicious and superb cold in sandwiches after.