Sirloin Roasting Joint

Ensure the joint is fully defrosted and leave unpackaged out of the fridge for several hours to dry out. Pre-heat your oven to 220°C. Season the outside well with salt and pepper and cover with a flour and mustard powder mix if you like a crusty outside fat layer. Brown the outside of the meat in the oven at 220°C for 30 mins. Once browned, turn the oven down to 180°C, cover with foil, and cook for 20 minutes per kg. If you like your meat more well done cook for a further 15–30 mins. Leave to rest for 20 mins before serving.