Sirloin is the finest of roasting joints, it is regular in shape and easy to carve. It is always tender and if you like your meat served rare - it is one joint you can always rely upon. Joints of less than 1.5 kg are harder to carve and do not cook quite as satisfactorily.
Roast - lightly
Food Facts / Ingredients
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English Beef and Lamb Executive http://www.beefyandlamby.co.uk".
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