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.
Available in a range of weights.
- Dry-aged for a minimum of 28 days.
- High welfare prime British beef, grass-fed, free range.
- Responsibly reared in the Glens of Scotland.