Our Salt-Aged Rolled Sirloin roast is a premium, delicious and succulent joint which is great served as a special centrepiece for your Sunday roast.

At Field & Flower, we strive to bring you the best of British beef. To us, this means sourcing heritage and native breeds, reared in traditional, extensive farming systems from a network of the best independent farmers in England. All of this takes time, and our beef is allowed to grow slower for longer, spending at least two seasons at grass and fed on a natural diet.  

Beef (100%).

For allergens see ingredients in BOLD.

1. Season the sirloin generously with salt and pepper and place in a roasting tin and roast at 220°C (fan 200°C) for 20 minutes.​
2. Lower the oven temperature to 180°C (fan 160°C) after the initial sear.​
3. Cook for:

Rare (50°C core temp): 40 minutes
Medium-Rare (55°C core temp): 50 minutes
Medium (60°C core temp): 60 minutes

4. Remove from the oven, cover with foil, and rest for 20–30 minutes.​
5. Carve into slices. The meat should be tender and juicy, with the desired level of pinkness based on your preference.