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Beef Sirloin Roast — Locally Sourced, Expertly Prepared
Our beef sirloin roast is sourced from trusted local farms and trimmed and tied by our experienced butchers here at The Butchers @Topsham. This cut offers a rich, beefy flavour with a tender texture when cooked correctly. We remove excess fat while leaving a thin cap to keep the roast moist and add flavour; it’s ready for roasting as-is or for a simple seasoning of salt, pepper, and garlic.
Description
Cut: Sirloin roast (centre sirloin), boneless
Origin: Locally raised cattle from family run independent farms
Butchered: Hand-trimmed and tied in-house by our skilled team
Flavour profile: Robust, beef-forward taste with a satisfying chew and good juiciness
Ideal uses: Sunday roast, special dinners, oven roasting, or sliced thin for sandwiches
Cooking Instructions (Oven Roasting)
Bring to room temperature: Remove roast from refrigerator 30–60 minutes before cooking.
Preheat oven: 220°C for an initial sear phase.
Season: Pat roast dry. Generously season with coarse salt and freshly ground black pepper; add minced garlic and herbs (rosemary or thyme) if desired.
Sear: Place roast on a rack in a roasting pan. Roast at 220°C for 10–15 minutes to develop a crust.
Reduce heat: Lower oven to 160°C and continue roasting.
Cook to temperature (use an instant-read thermometer in the thickest part, avoiding contact with fat or bone):
Rare: 50–52°C
Medium-rare: 55–57°C
Medium: 60–63°C
Medium-well: 65–67°C
Well-done: 70°C and above
Rest: Remove roast when it is 3–4°C below the target temperature. cover loosely with foil and rest for 15–20 minutes to allow juices to redistribute.
Carve: Slice against the grain for the most tender results.
Approximate cooking times after the sear (160°C), depending on weight:
1.0 kg: 30–40 minutes
1.5 kg: 45–60 minutes
2.0 kg: 60–80 minutes
Notes
Carryover cooking during resting will raise internal temperature by about 3–5°C.
For extra flavour, rub with olive oil and a mix of crushed garlic, rosemary, and lemon zest before searing.
Serve with roasted root vegetables, Yorkshire puddings, or a simple pan jus made from the roasting juices.
Beef Sirloin Roast — Locally Sourced, Expertly Prepared
Our beef sirloin roast is sourced from trusted local farms and trimmed and tied by our experienced butchers here at The Butchers @Topsham. This cut offers a rich, beefy flavour with a tender texture when cooked correctly. We remove excess fat while leaving a thin cap to keep the roast moist and add flavour; it’s ready for roasting as-is or for a simple seasoning of salt, pepper, and garlic.
Description
Cut: Sirloin roast (centre sirloin), boneless
Origin: Locally raised cattle from family run independent farms
Butchered: Hand-trimmed and tied in-house by our skilled team
Flavour profile: Robust, beef-forward taste with a satisfying chew and good juiciness
Ideal uses: Sunday roast, special dinners, oven roasting, or sliced thin for sandwiches
Cooking Instructions (Oven Roasting)
Bring to room temperature: Remove roast from refrigerator 30–60 minutes before cooking.
Preheat oven: 220°C for an initial sear phase.
Season: Pat roast dry. Generously season with coarse salt and freshly ground black pepper; add minced garlic and herbs (rosemary or thyme) if desired.
Sear: Place roast on a rack in a roasting pan. Roast at 220°C for 10–15 minutes to develop a crust.
Reduce heat: Lower oven to 160°C and continue roasting.
Cook to temperature (use an instant-read thermometer in the thickest part, avoiding contact with fat or bone):
Rare: 50–52°C
Medium-rare: 55–57°C
Medium: 60–63°C
Medium-well: 65–67°C
Well-done: 70°C and above
Rest: Remove roast when it is 3–4°C below the target temperature. cover loosely with foil and rest for 15–20 minutes to allow juices to redistribute.
Carve: Slice against the grain for the most tender results.
Approximate cooking times after the sear (160°C), depending on weight:
1.0 kg: 30–40 minutes
1.5 kg: 45–60 minutes
2.0 kg: 60–80 minutes
Notes
Carryover cooking during resting will raise internal temperature by about 3–5°C.
For extra flavour, rub with olive oil and a mix of crushed garlic, rosemary, and lemon zest before searing.
Serve with roasted root vegetables, Yorkshire puddings, or a simple pan jus made from the roasting juices.