Let’s forget about the gammon, the tongue and the leg of lamb for a moment. Roasted sirloin also deserves the spotlight! 🔦💡⚡ It is a delicious cut of meat for your Christmas table 🎄🌟

The secret to cooking this piece of meat juicy and tender is – dry heat. In other words, under no circumstances any braising or cooking in a pot with liquid (water/stock/wine) added. It is roasted in the kettle braai, gas braai or oven. Ask the butcher to tie the meat for you with string in a roll.

Take the meat out of the fridge about 30 min. before you are going to cook it.
Be sure the coals are at highest heat or reheat oven to 200*C or more. High heat during the first stage is important.
Season the meat well all around with your favourite spices. I use Garlic Pepper and Seasoned Salt. Also rub in fresh chopped herbs (rosemary, thyme, oregano. Provence mix)
Place the meat with the fat part up on a rack inside in a large roasting tray.
Place meat in braai/oven and roast at high temperature for 15 toj+j 20 minutes.
Lower temperature to 160*C.
Roast/bake now for 2 1/2 to 3 hours. Time will depend on everything from size / weight of meat and how you prefer your meat.
After removing let the meat rest for at least 15 minutes (NB!) before you slice it. Serve with gravy or creamy sauce.

Calculate the baking time beforehand like this:
“Rare” (bright pink): 20 minutes per 500g, plus 20 minutes
“Medium” (light pink): 25 minutes per 500g plus 25 minutes
“Well done” (no pink): 30 minutes per 500g plus 30 minutes.
Recipe: Louise Groenewald

Note:
Be careful not to overcook it, it should still be pink and juicy. If you like medium and you are going to eat it only the next day, rather go for the rarest baking time. It gets more cooked as it stands, and you might also warm it up the next day.
This piece of meat of 1,2kg easily feeds 10 people and should be complimented by a great sauce or gravy of choice.