Bone-In Sirloin Roast

This exceptional Bone-In Sirloin Roast is cut from the wing-rib end of the sirloin, next to the fore-rib, and left on the bone to ensure maximum flavour and succulence.

Reared on lush pastures in the picturesque Yorkshire Dales, our traditional breeds of cattle roam freely and mature slowly. This natural approach allows marbling to develop gradually, resulting in beef with a rich, old-fashioned flavour and superior texture. Unlike commercial options, our beef boasts a deeper colour and an intense depth of flavour, further enhanced by our expert dry-ageing techniques.

A true standout among beef roasting joints, this heritage breed sirloin roast is ideal for creating an unforgettable Sunday roast or special occasion meal.

Inspiration by Chef George Ryle
The Bone-In Sirloin Roast is a stunning choice for roasting, with one side boasting a generous fat covering and the other protected by the bone. This natural insulation shields the meat from the oven's direct heat, ensuring a juicy, tender finish with a rich depth of flavour.

To achieve perfection with a bone-in sirloin roast, aim for an internal temperature slightly below your target doneness—around 48°C for medium-rare—then allow it to rest generously. The bones retain heat, which continues to distribute throughout the meat as it rests, enhancing juiciness and tenderness. For those who prefer their beef succulent, removing the joint from the oven slightly earlier is the key.

This heritage breed roasting joint is expertly chined for easy carving, making it the ideal centrepiece for a traditional Sunday roast or any special occasion. Enjoy the unbeatable flavour and tenderness of this exceptional cut!

If you're planning a celebratory winter feast, try this recipe: roast bone-in sirloin with Jerusalem artichokes, shallots, crispy bone marrow and cavolo nero; the crispy bone marrow nuggets are a particularly indulgent addition. A cut of beef like this often calls for a potato, so maybe have a crack at the classic, crispy, buttery, golden delight that is Pommes Anna. It would also be a lovely occasion for a bowl of creamed spinach on the side, with a warming hint of nutmeg."

Inspired by Chef Val Warner
"A most delicious and favourite cut, as a sirloin steak it's a joy due to its flavoursome meat and tasty fat content. Being on the bone is an additional treat, as there is more of it, and the bonus of a good gnawing session at the end.

Flavour the meat with a healthy seasoning of rosemary and thyme salt. Sear the meat well and then roast at 160°C (fan) and rest for a good 20-minutes. The internal temperature when removed from the oven should be 53°C.

Once rested, return the juices on the board to the oven tray, drained of fat but with roasting juices retained. Put onto the hob and bring to a simmer, scratching the brown residue in the tray into the liquid, add a clove of raw garlic simply sliced in half. Add a glass of madeira and a good splash of sherry vinegar. A little blob of red miso paste can also be delicious if added to the sauce. When reduced to an intense juice (don't go too syrupy), serve on the sliced meat.

I love Bone-In Sirloin Roast with boiled, drained and squashed Jerusalem artichokes, sautéed in butter until crisp on both sides.

Sear the seasoned beef as above and then pot roast in a dutch oven with some pre-sautéed ceps and chanterelles, shallots and garlic. Add white vermouth or madeira before putting on the lid and roasting until the internal temp of the meat is 53°C. Rest the meat and finish the sauce on the top with a little cold butter and parsley whisked in.

An epic accompaniment is a smooth purée of two thirds celeriac to one third Bramley apple. Beat in cream, butter and olive oil, and add plenty of salt. The purée wants to migrate a little when spooned onto the plate but not be soupy. Finish with a few toasted walnuts that go very well with the beef and mushrooms."