Sirloin roast – boned & rolled

Essentially, a very large Sirloin steak boned, rolled and ready to roast. So it’s easy to cook and 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.