Sirloin flat roast

Essentially, a very large Sirloin steak boned and ready to roast. It's exactly the same cut as boned and rolled Sirloin so it's just as easy to slice.

Sirloin's the same cut that a T-bone steak is made from. Which means it's got stacks of flavour and a characteristic chew – without being tough.

Three things are important for a prime roast, flavour, texture and fat. Sirloin's got just the right amount of each. More flavoursome than fillet... more tender than Rump and less fatty than a Fore rib roast. 

In short, tender, lean meat, with just the right covering of fat to keep it juicy. It's also one of the leanest cuts of beef available – so if you're on a low-fat diet this is one to stick on your list.