28-Day Dry-Aged Rolled Sirloin


Please pre-order by 15 December.
You can collect your order up to 4pm on Christmas Eve.

Our 28-Day Dry-Aged Rolled Sirloin is a truly superior roasting joint – perfect for festive entertaining. It’s a beautifully tender cut, full of rich flavour, thanks in part to our 28-day dry-ageing process, but also because of sirloin’s natural balance of well-marbled muscle to flavoursome fat. And it’s this cap of fat that helps ensure the meat stays moist and succulent as it cooks. See below for help choosing the right size joint, and for roasting timings and tips.

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How much do you need?

Customers often ask us how much meat they need to allow per person, so we’ve compiled this simple guide. Appetites vary of course, so you may need more if you’re feeding hungry teenagers or the local rugby team.

Boneless stewing cuts: 180g (6oz) per person
Boneless joints: 225g (½lb) per person, plus 450g (1lb)
Bone-in joints: 340g (¾lb) per person

How to roast your beef joint

We love Sunday lunches and, as you can imagine, we’ve roasted a good many joints in our time. Over the years we’ve found that one method works perfectly for us, resulting in meat that’s always tender and succulent.

  • Take large joints out of the fridge an hour before roasting. This allows the meat to come to room temperature and ensures it cooks more evenly
  • Preheat the oven to 220˚C/fan 200˚C/gas 7.*
  • Choose a deep-sided roasting pan big enough to hold the meat comfortably and add water or wine to a depth of 12-25mm (½-1in). This helps keep the air moist and ensures the meat stays succulent.
  • Sit your joint in the liquid then place the pan in the hot oven.
  • Cook for 20 minutes to seal the meat, then lower the temperature to 180˚C/fan 160˚C/gas 4 to finish cooking.
  • Allow 20 minutes per 500g for medium rare; 25 minutes per 500g for medium; or 30 minutes per 500g for well done.
  • Transfer the joint to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes before carving. This gives the juices a chance to settle and makes the meat easier to carve.
  • It also gives you time to turn all those lovely pan juices into rich gravy.

*All ovens vary, and some models adjust the temperature, depending on whether you choose a conventional or fan-assisted programme. Always refer to your oven’s handbook, and if you’re still unsure, use an oven thermometer to check the temperature and make adjustments as needed.