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1.5kg Rolled Sirloin

  • Description
  • Ingredients
  • Nutritionals
Cut from the hindquarter, boned and rolled. The sirloin is best cooked rare for a fantastic Sunday roast. Grass fed and dry aged for minimum of 3 weeks on the bone. Ideal with celeriac mash, wilted cabbage and a bottle of Rioja. Always rest the meat for at least 20 minutes under some foil after cooking.
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