Rolled Sirloin

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The classic Sunday Roast. The Sirloin is cut from the back of the beast, it has all the bone removed, as well as the backstrap – a thick piece of gristle that runs beneath the fat. The sirloin is then tied into an even sized roasting joint and cut to size. The loins are aged on the bone in a cabinet lined with Himalayan rock salt for up to 6 weeks before butchery to enhance the flavour of the meat.

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