£53.07£106.14

A truly excellent, high quality steak

A delicious roast great for a special occassion. Sirloin is cut from the lower portion of the ribs and is considered to be a premium prime cut.

  • Mouth Watering
  • Tender
  • Extra Mature
  • Juicy
  • Suitable for Home Freezing Suitable for Home Freezing
  • Guaranteed Fresh for 5 days Guaranteed Fresh for 5 days
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Frequently Bought Together

Total Price: From: £53.07

Additional information

Weight N/A
Option

3kg, Serves 6, Serves 8, Serves 10

Fresh For

5 days

Use By

6 days

Suitable for Freezing

Yes

Cooking Instructions

Remove your joint from the packaging, pat dry and bring to room temperature. Preheat your Oven to 210โ–‘C for fan assisted or 230โ–‘C for Ovens without a fan (gas 8). Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement. Place in the centre of the Oven and roast for 20 minutes, then reduce the temperature to 160โ–‘C or 180โ–‘C without a fan(gas 4). Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52โ–‘C before resting for a medium rare joint. Remove from the Oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy. We always recommend the use of a meat thermometer. All appliances may vary these are guildlines only.

Storage Instructions

Store in fridge, fresh for 5 days, suitable for home freezing

Free Local Delivery*

Have your order delivered on your specified day locally for free when you spend ยฃ30 or more. *A ยฃ3.99 delivery fee is added for any orders less than ยฃ30.

National Delivery

Next-day delivery to the UK mainland is available on orders placed before 11am.
Have your order delivered for free when you spend ยฃ79 or more, a ยฃ10 delivery fee is applicable for orders of less than ยฃ79.

Click & Collect

Order before 10am and you can collect same-day – or on any day of your choice in the next four weeks – from our Muirhead shop.

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