Skip to product information
Sirloin
£22.50
250 gServes 1£90 per kg
Cut from the outside of the hindquarter, the silverside is a lean, traditional roasting joint with a robust, beefy character. Its fine texture responds well to slow, steady cooking, which helps bring out tenderness and depth of flavour. Perfect for warm roasts, cold cuts and sandwiches.
All weights are approximate. Marbling may vary.
How to cook it
Slow Roast · from ambient
Time3-4 hours until tender
- Bring to room temperature for 20 minutes. Preheat oven to 160°C.
- Lightly oil and season.
- Place in a roasting tray with a little stock and cover.
Rest for 15 minutes before slicing thinly.
With a probe: rare 50C, medium 60C, well done 70C in the centre. Rest for as long as it cooked.