Festive Aberdeen Angus Sirloin Roast

Our Aberdeen Angus beef starts right here at Marshall’s, with cattle reared on our family farm in Aberdeenshire. The beef is then dry matured for 28 days before being prepared here at Boghead Farm by our skilled Butchery team.

Cut from between the ribeye and rump, sirloin is naturally tender and leaner than ribeye, with beautiful marbling and a layer of fat that bastes the beef as it roasts. Each joint is trimmed, boned and rolled ready for the oven, leaving just the right amount of fat for a succulent roast with plenty of rich beef flavour.

Boneless and easy to carve, it’s the beef we serve for Sunday roast in our own restaurant and a brilliant choice for feeding a crowd at Christmas. And if you're lucky enough to have some left, cold sirloin is far too good to waste – think Boxing Day sandwiches, wraps or quick beef fajitas.

At a glance:

• Home-reared Aberdeen Angus
• Dry matured for 28 days
• Naturally leaner than ribeye 
• Boneless & easy to carve 
• Freshly prepared by our Butchery team 
• Four Christmas sizes available

Make it a Christmas feast
Take care of the trimmings too. Add a Christmas Trimmings Pack sized to match your Sirloin Roast, with everything you need to complete the meal.

Cooking your Sirloin Roast: Preheat oven to 220°C fan. Season with salt and pepper and place on a bed of carrots, onions and garlic, with thyme if you like. Roast for 10 minutes, then reduce to 180°C fan. Cook for 20-30 mins per kg for medium-rare or 35-40 mins per kg for well-done. Rest for 15 mins per kg before carving.

Christmas orders close on Monday 4 December 2026.

Christmas collection:
23 December: 9.30am-4pm
24 December: 9.30am-3pm

New Year collection:
30 December: 9.30am-4pm
31 December: 9.30am-3pm

Prefer to shop in person? Our Christmas range is also available to order from the Butchery Counter in the Farm Shop.