A Proper Roasting Joint with the Bone Left In for Flavour
Cut from the wing-rib end of the sirloin, next to the fore-rib, this bone-in sirloin roast is left on the bone for good reason: it helps protect the meat during cooking and adds extra flavour to the finished joint. The result is a roast with real depth, excellent succulence and all the qualities you want from a proper piece of roast beef.

Sourced from slow-grown cattle reared on pasture and carefully dry-aged by our butchers, this is a roasting joint with both character and tenderness. The natural marbling and the presence of the bone work together to produce beef with rich flavour, a full texture and a beautifully juicy finish.

A true standout among beef roasting joints, our bone-in sirloin roast is particularly well suited to Sunday lunch, entertaining and larger celebratory meals where the carving matters as much as the eating. For those who prefer a boneless joint, we also offer Rolled Sirloin of Beef Roast.

Inspiration from 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 real depth of flavour.

To get the best from 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 move through the meat as it rests, improving both juiciness and tenderness. For those who like their beef properly succulent, taking the joint from the oven a little earlier is the key.

This heritage breed roasting joint is expertly chined for easier carving, making it an ideal centrepiece for a traditional Sunday roast or a special occasion. If you are planning a celebratory winter feast, try it with Jerusalem artichokes, shallots, crispy bone marrow and cavolo nero; the bone marrow nuggets are a particularly indulgent addition.

A cut of beef like this often calls for potatoes, so it would be a fine occasion to make Pommes Anna, all crisp, buttery layers and deep golden edges. It would also sit beautifully with a bowl of creamed spinach on the side, lifted with a little 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."