No.1 Dripping Dry Aged Bone In British Beef Sirloin Joint(1.2kg-1.7kg)

Oven cook

Rare 20 mins per 500g + 20 mins. Medium 25 mins per 500g + 25mins. Well Done 30 mins per 500g + 30 mins. Preheat oven. Place the joint in a roasting tin. Place in the centre of a preheated oven and cook as above. Baste the joint halfway through cooking and again at the end of cooking. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker joints, additional cooking time may be required. Ensure surface of the joint is thoroughly cooked. Remove roasting joint from the oven, transfer to a warm place and allow to rest for 10 minutes. ……Carving instructions: Remove strings from the joint. To carve, secure joint with a carving fork and make an incision down the back of the joint as close to the bone as possible; carve until the knife touches the bottom plate bone; turn the knife 90° and slice along the bottom plate bone until the knife comes out at the tail end. The joint can now be lifted away from the bone. Prior to carving, excess fat and gristle from the back top quarter of the joint can be removed. ……Chef's Tip: For perfect dripping roast potatoes, add part boiled and fluffed potatoes to the roasting tray 1 hour before the end of cooking. When remove joint from the oven, increase heat to 180ºC and continue to cook potatoes for 15 minutes whilst the joint is resting. (Oven: 180ºC, Fan: 160ºC, Gas: Gas Mark 4)