Wing End of Sirloin - 3kg

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 Wing End is cut from the first three rib bones of the sirloin, which means the bones add great flavour to the meat as it cooks.

As a rough guide to cooking times, weigh the joint and allow 25 minutes per 500g if you prefer it well done; 18 minutes per 500g for medium; and 12 minutes per 500g for rare. Preheat the oven to 220°C (Gas Mark 7). Put the beef into a roasting tin, fat uppermost, and season with sea salt and plenty of pepper, rubbing the seasoning into the skin. Roast for 15 minutes, then lower the oven temperature to 180°C (Gas Mark 4) and roast for the remainder of your calculated cooking time. When the joint is cooked, transfer it to a serving platter, then cover loosely with foil and leave to rest for about half an hour before serving.