Dry Aged Boneless Sirloin Roast

Himalayan Salt Matured for a Minimum of 35 Days


  • Ready to Roast & Easy to Carve
  • An Unforgettable Dinner Favourite
  • A Most Delicious Roast Beef


A very popular roast this cut comes from the back of the beast. This cut of beef is larder trimmed with a slim cap of fat remaining to hold in those juicy flavours whilst cooking. Ideal for roasting or cutting into steaks this is a leaner alternative to the rib eye or rib roast making this a prized cut of beef.

Visit the ‘Make it Scotch’ website for more recipe ideas.

Roast Sirloin with Apple & Horseradish Butter – Make it Scotch Recipe


100% Scotch Beef


Typical Nutritional Values

 Per 100gPer Serving (100g)
Energy (kJ)837 kJ837 kJ
Energy (kcal)201 kcal201 kcal
Fat13 g13 g
Saturated Fat5.6 g5.6 g
Carbohydrates0 g0 g
Sugars0 g0 g
Protein22 g22 g
Salt0.16 g0.16 g

Cooking Instructions

If held frozen, defrost thoroughly before cooking.

About 30 minutes before cooking, remove the meat from its packaging and pat dry with kitchen paper to allow the beef to come to room temperature.

Pre-heat the oven to 220C/Gas 7

Rare: 15 minutes per lb(450g) plus 20 minutes

Medium-Rare: 20 minutes per lb(450g) plus 20 minutes

Well Done; 25 minutes per lb(450g) plus 25 minutes

Cook joint with fat side uppermost. Baste during cooking or use covered roasting tin.

Once, suitably rested this can then be sliced.

This a guide only, cooking time varies depending on the cut and oven.

Additional information

Weight N/A

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