Sirloin Roasting Joint

Supreme Sausages The only cut of meat to be knighted – fit for a King, say no more Sir -loin!!
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If you're a fan of the finely grained texture and robust flavour of a sirloin steak, you'll love this joint. Among the finest cut of beef for roasting – well marbled and extremely tender meat that's flavoursome, juicy and with a real depth of flavour.

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil or fat in a large flameproof roasting tin in the oven for 5-10 mins. Season the beef all over.

    Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins.

Keep refrigerated. Once open, keep refrigerated and consume within 24hours. Do not exceed the use by date. Always store uncooked meat covered and lower in the fridge than cooked meat. Suitable for freezing. Freeze on day of purchase and consume within 12 months. Defrost thoroughly in a fridge before cooking and use within 24hours. Once defrosted, do not re-freeze

Wash and dry hands thoroughly before and after handling raw or cooked meat.


Lesley Winograd

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!

Nicola Keef

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.

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