This is a lean and tender joint, cut from the loin and then carefully boned and hand-rolled. This ensures that the fat remains inside the joint, melting when roasted and keeping the meat succulent and flavoursome. This rolled sirloin comes from the herd of Sussex cows raised in harmony with their surrounding countryside at Park Farm in Kent, grazing on grass pastures during the summer months and on home-grown forage once winter sets in Best for: Roasting
Diet: Grass in the summer months, hay and silage in the winter, Dry Aged: Hung for 4 weeks on the bone, Abattoir: Tottingworth Farm, East Sussex
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
Brown the meat at 200°C for 10 minutes, then turn the oven down to 190°C. Allow 10-15 minutes per 450g for medium-rare, 15-20 minutes per 450g for medium, 20-25 per 450g for medium-well, and 25-30 minutes per 450g for well done.
Andy Clarke believes in low-intensity farming, rearing his herds of Sussex cows and Romney sheep on traditional grasses – a slow