Roasts

Herb-Crusted Beef Sirloin Roast

In stock

The Sunday roast, with everything for the gravy.

AED 199

1 kg sirloin joint · veg and gravy kit · serves 4

Order by 2pm — cut fresh in the morning, delivered tomorrow in a chilled van. Choose your window.

Whole joint
Serves 4
Chilled delivery

Weight: 1 kg of meat
Serves: 4
Pieces: 1

Halal — certification details available on request. Keep refrigerated at 0–4°C; freeze on arrival if you are not cooking it within two days.

Why choose this?

Buy it if you want to roast a proper joint for four without a shopping list.

A 1 kg beef sirloin joint with potatoes, carrots, garlic, rosemary and a Dijon-and-herb crust, plus everything for a pan gravy: shallots, garlic butter, flour, onion marmalade, beef stock, Worcestershire sauce and cream.

Cooking idea

How we’d cook it

A starting point, not a rule. Thickness, your pan and how you like it all move the numbers.

Method: Oven roast
Time: About 1 hour in the oven
Inside: 55°C inside for medium-rare, 60°C for medium
Rest: Rest 15–20 minutes before carving

1
Joint out of the fridge an hour before. Oven to 220°C. Rub with the mustard, herbs and salt.
2
Roast 20 minutes at 220°C, then 160°C for about 20 minutes per 500 g for medium-rare. Potatoes and carrots in the same oven.
3
Rest the joint under foil while you make the gravy in the roasting tin.

What’s in the box

1 kg beef sirloin roasting joint
1 kg potatoes, 2 carrots, 4 garlic cloves, fresh rosemary
Dijon mustard, herbes de Provence, flaky sea salt and potato seasoning for the crust
For the gravy: shallots, garlic butter, plain flour, onion marmalade, beef stock, Worcestershire sauce, cooking cream

The butcher’s note

“A sirloin joint carves best across the grain in thin slices. Let it rest properly and the slices hold their juice.”

— Our master butcher, Butcher’s Counter

Complete the plate

Herb-Crusted Lamb Leg Roast

A whole leg of lamb, crusted and ready to roast.

Pack: 1.8 kg leg of lamb · veg and gravy kit
Serves: 4