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Rest before carving
with salad
Proper pie filling
Perfect for Beef Wellingtons
Sirloin on the bone - Wingrib Roast Weight (approx.):1.4 kg (serves 2-4) Rest before carvingSirloin on the bone or wingrib is a top joint for a roast. Full flavoured, well marbled, and still on the bone for extra depth. We dry age it for tenderness. Sold in various weights. Weights are approximate (). To cook: bring it up to room temp, season all over, roast at 220C for 20 minutes, then 15 minutes per 500g at 180C for medium rare. Let it rest well before carving. Youll get rich, juicy slices with that unmistakable flavour from the bone. A
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