This beef cut have been primed by our master butchers to ensure sensational flavours and texture are delivered when roasted. Your Sunday dinner will never taste so good. Buy online today and taste our award winning roasting joints. Available to you at sensational value.
Remove the sirloin roast from the packaging and pat dry with kitchen paper. Allow the roast to come to room temperature well in advance or for at least 30 minutes before cooking.
Preheat the oven to 250°C / 475°F / Gas 9, sear the meat for 7-8 minutes in the oven.
After searing reduce oven temperature to 190°C / Fan 170°C / Gas 5 and cook for:
Rare: 10-12 minutes per 450g
Medium: 14-16 minutes per 450g
Well Done: 20-22 minutes per 450g
Times stated in our guidelines relate to conventional oven, if you have a fan oven and are unable to turn the fan off, we advise reducing the suggested temperature by 15-25°C.
Low Temperature Cooking (Medium Result)
Preheat oven and baking tray to 80°C without the fan.
Pat dry with kitchen paper. If desired smear 2 tbsp of Dijon mustard all over. Heat 1 tbsp of oil in a large frying pan and sear the meat all over for 4-6 minutes in total.
Place onto the preheated tray and season with salt & pepper. Set thermometer to 60°C, insert horizontally into centre of the meat. Put into oven until the thermometer alarm sounds (approx 2 hours).
We are The Butchers Block, an independent family-run established in 1975. We have become one of Ireland's most respected butchers, supplying our loyal customers, with the very best of Irish meat rating highly in provenance, welfare, and flavour.
Our shops across the country, pride themselves on their friendly service, passion for good food, and combined years of expertise help customers get the best out of their meat, whatever their requirements. We are extremely proud of how far we have come and continue to strive towards being the best.
Local Irish Farms
Our meat is predominantly sourced from small farms, as well as our own. We only select breeds that are known for yielding the best meat in the world, with all natural diets and slow growth producing excellent marbling and fat content, allowing a superior depth of flavour. Sustainability is also a priority among our farmers – livestock on these farms contribute to a biodiverse landscape contrary to the destructive nature associated with much larger scale farms.
We are notoriously picky
Only the best of the best makes The Butcher's Block grade. Decades of experience go into inspecting every single carcass. The knowledge that goes into examining the muscle tone, fat covering and marbling of each animal is what sets us apart. If our expert inspectors don’t judge it to be absolutely perfect, they turn it away at the door.
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