Striploin Roast On-the-Bone 2.5kg
If you want the flavour of a dry aged bone-in product, but don’t like the fat content of a Carvery Rib, this Vintage Reserve Dry Aged Bone-In Striploin Roast is the perfect choice. Packed full of flavour with lean tender meat. The dry aged process intensifies the flavour and tenderness to giving you perfect meat every time.READ MORE
Supplied chilled and vacuum packed. Store at < 5°C. See label on pack for shelf life. Suitable for freezing. Freeze on day of purchase.
For Best Results – Roast
Core Temperatures – Out of Oven (After Resting)
- Rare 48-50oC (52-54oC)
- Medium-Rare 52-54oC (56-58oC)
- Medium 58-60oC (60-62oC)
Take core temperature with a thermometer from the very centre of the meat.
1. Bring the meat to room temperature
Remove your Striploin from packaging and pat dry with kitchen paper. Allow to come to room temperature for 30 minutes before cooking.
2. Preheat your oven and season
Preheat your oven to 230oC/210oC fan oven/gas mark 8. Season the meat liberally just before cooking. Brush the meat generously with oil and place fat side up into a large, heavy based roasting tray.
3. Cook to your liking
For a medium-rare joint, place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 180oC / 160oC fan / gas mark 4. Continue roasting for 12-15 minutes per 500g until a core temperature of 52oC is reached before resting by checking with a meat thermometer.
4. Rest, Rest, Rest
Remove from the oven, put onto a clean tray and keep warm, covering with foil and leave to rest for 20 minutes before carving.
5. Carve, Serve & Enjoy!