Sirloin on the Bone
Price range: £58.41 through £273.16
The King of Roasts
Description
The magnificant sirloin on the bone both looks impressive and tastes fantastic. Macbeth’s sirloin on the bone has been hung for a minimum of three weeks as you would expect and we chine the bone for ease of carving. All you need now is the horseraddish sauce!
Related Products
-
6 Week Hung Striploin
Price range: £29.68 through £177.31 Select options This product has multiple variants. The options may be chosen on the product page -
6 Week Hung Rib Eye Roast
Price range: £60.92 through £243.70 Select options This product has multiple variants. The options may be chosen on the product page -
Rolled Rump Roast
Price range: £14.83 through £104.78 Select options This product has multiple variants. The options may be chosen on the product page -
Rib Eye Roast
Price range: £50.91 through £203.66 Select options This product has multiple variants. The options may be chosen on the product page
The Daddy –
Decided to have a special Sunday roast as a celebration of an award and chose the bone in Sirloin. I was not disappointed! Having roasted the joint (using a meat thermometer to get it right) I carved the sirloin and fillet from the bone and then sliced the meat. Lovely combination of the two sides. Highly recommended.
Snowman –
Beautiful piece of sirloin, well marbled throughout, melting to make the perfect roast Sunday dinner. Thoroughly enjoyed by all, particularly my 10 year old who said, “This is the best roast beef I’ve ever eaten.”
High praise indeed !
Kirstie –
This is the first time I’ve tried this joint as I usually get a fore-rib on the bone. I realized it would be a bit trickier as the undercut (fillet) needs less cooking than the sirloin. I defrosted the joint for two days in the fridge and then over-night in a cool room (10 C) and brought the joint into the warmer kitchen a few hours before roasting. The advice often given to take a joint out of the fridge 30 mins before roasting to bring it to room temperature is rubbish. It takes hours for the centre of the meat to rise above fridge temperature. My joint was 3.2kg. I preheated the fan oven to 190C. I put temperature thermistor probes into the two different cuts of meat and roasted for 30 mins then reduced the temp to 160C. After one and a half hours the fillet temp was around 49/50C and I cut the fillet off the joint and wrapped it tightly in foil. The sirloin took another 40 mins to reach 53C when I removed the joint from the oven and wrapped the sirloin (still on the bone) in foil. In the end the fillet was rested for one and quarter hours and the sirloin for 45mins. Both cuts were excellent: still warm, moist, tasty and just the right amount of pink in the middle and providing a choice of different textures and degrees of done-ness to please a range of different tastes among my guests.
Paul –
Good quality product. We purchased 1.82kg item and cut off fillet which gave two nice half pound steaks which we grilled, delicious.
Following day we roasted the sirloin part ( 20mins on gasmark 8 and further 30mins mark 4) resulting in perfect pink roast meat.
Meat was nicely marbled which made old fashioned flavoursome beef, even fat tasted like creamy butter.
John –
Best roast we’ve had for a long time. Our local butcher no longer sells the sirloin on the bone (he says there’s no call for it round here!), so his loss. Beautifully marbled and wonderful taste and texture. Will definitely be back for more.