With slightly less fat content than a rib-eye, the rolled sirloin surrounded by its cap of protective fat, is perfect served rare to medium.
Roast at a high temperature to seal the outside and begin rendering the fat, then reduce the heat and cook at a medium temperature until your liking.
All of our beef is dry-aged for a minimum of 28 days. High welfare product, grass-fed, free range. Responsibly reared in the Glens of Scotland.