• Sirloin Roast, Bone-in
  • Sirloin Roast, Bone-in
  • Sirloin Roast, Bone-in
  • Sirloin Roast, Bone-in
  • Sirloin Roast, Bone-in

Sirloin Roast, Bone-in


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We currently have 8 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Great for home roasting

Product description

This fabulous joint of beef* is cut from the wing-rib end of the sirloin next to the fore-rib, and left on the bone for maximum flavour.

Our traditional breeds of cattle are reared on lush pastures in the picturesque Yorkshire Dales, allowed to roam free and mature at their own pace. This slow process allows marbling to occur naturally, and a real, old-fashioned flavour to develop. As such our beef is typically darker in colour than commercial breeds, and our dry-ageing methods really bring out the best in this heritage breed roasting joint.

Chef George Ryle inspires:
"Sirloin Roast, Bone-in is a beautiful joint to roast as one side has a generous fat covering and the other is protected by the bone. This means that the flesh is shielded from the heat of the oven, resulting in a juicy, tender finish and a stunning depth of flavour. The secret to perfectly cooking a bone-in sirloin, is to aim for an internal temperature that’s a little lower than the end goal  – let’s say 48°C – and then allow for a long and generous rest. Remember that the bones will hold a lot of heat which will continue to spread throughout the meat as it rests, so if you like your meat juicy, then an early exit from the oven is best. This joint is chined for easy carving, so enjoy!

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."

Chef Val Warner has a go too:
"A most delicious and favourite cut, as a 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 my Sirloin Roast, Bone-in with boiled, drained and squashed Jerusalem artichokes, sautéed in butter until crisp on both sides.

Sear the seasoned Sirloin Roast, Bone-in 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."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef fillet is aged on the carcass to intensify its natural grass-fed character. Sirloin Roast, Bone-in is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

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