Rolled Sirloin

Description

A Traditional Scotch Beef Roasting Joint

Rolled Sirloin combines the tenderness and rich flavour of sirloin with the convenience of a boneless roasting joint.

Our Scotch Beef is carefully matured for tenderness and flavour before the sirloin is expertly boned, rolled and tied by our butcher team.

The natural covering of fat helps keep the beef succulent during roasting, while its even shape makes it straightforward to cook and easy to carve into generous slices.

Particularly good served rare to medium, it’s a proper centrepiece for Sunday lunch, Christmas or whenever you’re bringing everyone around the table.

Choose Your Joint

500g minimum weight – Serves approximately 2–3
1kg minimum weight – Serves approximately 4–5
2kg minimum weight – Serves approximately 8–10

As our roasting joints are traditionally prepared by hand, their exact shape may vary slightly. Your joint will always meet or exceed the minimum weight selected.

Product Information

Product: Scotch Beef Rolled Sirloin
Cut: Boneless sirloin roasting joint
Provenance: Scotch Beef
Preparation: Boned, rolled and tied by our butchers
Available Sizes: 500g, 1kg and 2kg minimum weight
Serves: Approximately 2–10 depending on size selected
Supplied: Raw, ready to cook

Ingredients & Allergens

Ingredients: Scotch Beef (100%)

Allergens: No declarable allergens.

Cooking Suggestion

For best results, remove the beef from the fridge approximately 30–60 minutes before cooking.

Preheat your oven to 220°C / 200°C Fan / Gas 7.

Season the beef with sea salt and freshly ground black pepper and place in a roasting tin with the fat side facing upwards.

Roast for approximately 20 minutes at the higher temperature, then reduce the oven to 180°C / 160°C Fan / Gas 4 and continue cooking.

As a guide, allow approximately:

• Rare: 15 minutes per 500g
• Medium Rare: 20 minutes per 500g
• Medium: 25 minutes per 500g
• Well Done: 30 minutes per 500g

Cooking times are a guide only and will vary depending on the size and shape of the joint and your oven. For greater accuracy, use a meat thermometer to check the centre of the joint and cook to your preferred level of doneness.

Once cooked, loosely cover with foil and allow the beef to rest for at least 20–30 minutes before carving. A good rest helps retain those lovely juices when the beef is sliced.

Serving Suggestion

Serve traditionally with crispy roast potatoes, seasonal vegetables, Yorkshire puddings and plenty of rich beef gravy.

And don’t overlook the leftovers – thinly sliced cold sirloin is excellent the next day in sandwiches or crusty rolls with horseradish or mustard.

Storage & Freezing

Keep refrigerated at 0–5°C and consume by the use-by date shown on the label.

Suitable for home freezing. Freeze on or before the use-by date and defrost thoroughly in the refrigerator before cooking.

Larger joints may require 24–48 hours to defrost completely.

Once defrosted, cook within 24 hours and do not refreeze.

Food Safety

This product is raw and should be handled carefully. Wash hands, utensils and surfaces thoroughly after contact with raw meat and keep raw meat separate from cooked and ready-to-eat foods.

As this is a whole cut of beef, it can be served pink in the middle if preferred. Ensure all outside surfaces are thoroughly seared and cooked before serving.