• 100% grass-fed, native breed, dry-aged sirloin rolled joint before roasting
  • Rolled Sirloin of Beef Roast
  • Rolled Sirloin of Beef Roast
  • 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

Rolled Sirloin of Beef Roast

£35.60

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We currently have 11 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Great for home roasting
  • cook on the bbq

Product description

Rolled Sirloin of Beef - The King of Roasting Joints

Rolled sirloin of beef is rightfully hailed as "The King" of roasting joints. Cut from the saddle of the carcass, nestled between the rump and fore-rib, this classic joint is a staple for Sunday roasts and a show-stopping centrepiece for any special occasion.

At Swaledale, we take this exceptional cut to the next level. Our traditional, old-fashioned dry-ageing process enhances tenderness and intensifies the beef's deep, rich flavour. The result is a premium dry-aged sirloin joint, perfect for creating a standout roast dinner that’s full of character and depth.

With its beautiful marbling and succulent texture, Swaledale’s rolled sirloin delivers on both flavour and presentation, making it an unbeatable choice for those seeking high-quality heritage beef.

Inspiration by Chef Val Warner
"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, with the fat covered in thyme, rosemary, black pepper, and sea salt, I enjoy slices of this beef roasting joint served with a delicious cep (porcini) and vermouth sauce made with 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."

Ingredients

Grass-fed, heritage breed beef, slow-grown to maturity on the lush green pastures of the Yorkshire Dales and dry-aged on the bone for over 28 days to enhance its flavour and tenderness.

Cooking advice

To achieve even cooking, remove the beef from the fridge at least 1–2 hours before cooking, allowing it to come up to room temperature. This step ensures the meat cooks more evenly and helps maintain its juiciness.

  1. Seasoning and Preparation: Add fresh thyme to a pestle and mortar and bruise it gently. Mix in 2 tablespoons of extra virgin olive oil. Rub the thyme-infused oil all over the beef, then season generously with coarse sea salt and cracked black pepper.
  2. Searing the Beef: Heat a pan over high heat and sear the beef quickly on all sides until browned.
  3. Roasting the Beef: Transfer the beef to a roasting tray, positioned on a trivet of coarsely chopped carrots, onions, celery, and beef bones. Place in a preheated oven at 220°C for 10 minutes.
  4. Lower the Temperature: Reduce the oven temperature to 160°C. At this stage, baste the beef generously with its juices and add a glass of red wine to the roasting tray to start forming the gravy base.
  5. Making the Gravy: After roasting, deglaze the tray with beef or chicken stock, then reduce the liquid to your desired consistency to create a rich, flavourful gravy.
  6. Cooking Time and Temperature: As a guide, roast for 12–14 minutes per 500g for medium-rare. For best results, use a meat thermometer and aim for an internal temperature of 53–54°C. The temperature will rise by a few degrees as the beef rests, ensuring perfect medium-rare doneness. We recommend removing the joint from the oven when the internal temperature reaches around 50°C.
  7. Resting: A useful tip is to rest the joint for half the cooking time. We recommend a minimum of 15–20 minutes to allow the juices to redistribute, resulting in tender, juicy slices.

This method guarantees a perfectly cooked rolled sirloin of beef with a rich, flavourful crust and a tender, juicy interior.

Journal

The following are available on our journal: a detailed guide on How to Cook Rolled Sirloin of Beef and Valentine Warner's Rolled Beef Sirloin Recipe with Porcini & Vermouth Sauce.

Background

All Swaledale beef comes from heritage breeds raised on independent farms and smallholdings scattered across the breathtaking Yorkshire Dales. Slow-grown and free to roam the lush green hills and valleys, the result is exceptional grass-fed beef with a rich umami flavour – dense, flavourful, and truly unforgettable.

This grass-fed sirloin joint is prepared to order by our expert butchers. Boneless and rolled, it’s a classic roast that looks stunning, delivers real flavour, and is hassle-free to carve, making it the perfect centrepiece for any occasion.

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

Swaledale Rolled Sirloin Roast is Always Fresh, Never Frozen®, butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Customer reviews

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