• 100% grass-fed, native breed, dry-aged sirloin rolled joint before roasting
  • grass-fed, native breed, dry-aged sirloin roast straight out of the oven and resting before carving
  • grass-fed, native breed, dry-aged sirloin roast perfectly cooked to medium rare and sliced ready to be served

Sirloin Roast, Rolled

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We currently have 21 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Great for home roasting

Product description

Heritage breed Sirloin joint roast beef prepared to order by our expert butchers. Boneless and rolled this is a classic joint that looks stunning, packs real flavour and is zero hassle to carve.

Our traditional breeds of cattle are grass-fed as we believe this produces the ultimate beef Sirloin roast. We take this already superb joint to the next level with real, old-fashioned dry-ageing to maximise tenderness and flavour.

Buy our rolled Sirloin beef joint online today. 


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.

Cooking advice

Add fresh thyme to a pestle and mortar and bruise, then pour over 2 tablespoons of extra virgin olive oil. Rub this over the beef, then season well with coarse sea salt and cracked black pepper. Sear quickly in a pan over a high heat to brown. Add to a roasting tray (ideally on a trivet of coarsely chopped carrot, onion and celery) and place in an oven set to 220°C, reducing to 160°C after 10 minutes (baste heavily at this stage and add a glass of red wine for the resulting gravy, adding some chicken stock after roasting and reducing to the right consistency). As a guide - roast for 23 minutes per 500g for medium rare. In all honesty dimensions vary, as do ovens, so the best way by far is use a meat thermometer and roast to 53-54°C for medium rare (the temperature will increase a few degrees whilst the roast beef is resting).

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