Sirloin rubbed with Sea Salt & Black Pepper - 1.5kg

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

The sirloin is cut from the loin, where the meat is typically lean and tender. Sirloin should be lightly marbled, with trimmed fat along one edge – when the joint is cooked, the fat will melt to give lovely succulence and a great taste.

Remove the Sirloin joint from the fridge, and weigh it carefully so that you can calculate the required cooking time (see below). Leave it to come to room temperature while your oven pre_heats to 200°C/Gas Mark 6. Place the meat in a roasting tin and roast in the oven for 30 minutes, then turn the oven down to 180°C/Gas Mark 4 and cook for a further 10_15 minutes per 450g in weight (10 minutes per 450g will give rare meat; 15 minutes will give meat that is cooked through). When the joint has cooked, remove it from the oven, wrap it in foil and leave it to rest for at least twenty minutes before serving.