• 100% grass-fed, native breed, dry-aged sirloin rolled joint before roasting
  • Sirloin Roast, Rolled
  • Sirloin Roast, Rolled
  • 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 12 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Great for home roasting
  • cook on the bbq

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.

Chef Val Warner inspires:
"Tidying up the space of the more expansive unrolled sirloin and this prime joint makes for a very delicious and tender roast, the unrolled version more suited to when cooking over charcoal.

This is a joint one would be wise to serve medium-rare in the middle so probably a good idea to take it out of the oven at 50-51°C (core temperature) and resting well before carving, remembering the temperature will rise during the rest, the cooking continuing.

Once roasted (the fat covered in thyme, rosemary, black pepper and sea salt) and I enjoy eating slices of this joint with a delicious cep (porcini) and vermouth sauce containing beef stock and finished with cream.

Another favourite is watercress sauce, the cress blitzed fresh at high speed with the stock and juices and then passed through a fine sieve before crème fraîche is stirred. A vivid green and the watercress and rare beef are a match made in heaven.

Green and luxurious and creamed spinach is a winner with such beef, French fries or well sautéed potatoes on the side."

*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 exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale Sirloin Roast,Rolled is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**The following have been published on our journal: a detailed guide on how to cook a rolled sirloin of beef and Valentine Warner's rolled beef sirloin w/ porcini sauce recipe.


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

  1. Add fresh thyme to a pestle and mortar and bruise, then pour over 2-tablespoons of extra virgin olive oil.
  2. Rub this over the beef, then season well with coarse sea salt and cracked black pepper.
  3. Sear quickly in a pan over a high heat to brown.
  4. 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 for 10-minutes
  5. Turn down oven temp. to 160°C (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).
  6. 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.

Customer reviews

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