Description
Sirloin is the forerib’s leaner neighbour: a finer grain, a generous cap of fat along the top and a tenderness that makes it one of the most reliable joints you can roast.
Left on the bone, it cooks evenly and holds on to its juices, which is exactly what you want with a table full of people waiting. Roast it hot to start, let the fat cap render and crisp, and give it a good rest before carving.
GOOD TO KNOW
Weights shown are minimum weights.
CHRISTMAS PRE-ORDER
- This is a pre-order for Christmas, with delivery from the week commencing 14th December.
- We’ll confirm your delivery information from the start of December.
- If you can’t see the product you’re looking for, or you’d like to add anything after placing your order, please get in touch on 01449 553606 or [email protected].
