Sirloin on the bone


An outstanding roasting joint, that had sirloin on one side of the bone and fillet on the other. The layer of top fat bastes the meat as it cooks, but as it is a much leaner than the forerib, it lends itself to be cooked rare/ medium rare.

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Roasting Guide

Oven Temperature: Gas 4 – 5 /180°C

Rare – 20 mins per 450g + 20 mins (Internal Temp ~ 60°C)

Medium – 25 mins per 450g + 25 mins (Internal Temp ~ 70°C)

Well done – 30 mins per 450g + 30 mins (Internal Temp ~ 80°C)


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