Bone-In Sirloin Roast x collab Our red grouse from the

Our red grouse from the Yorkshire moors* develop their signature flavour from a natural diet of heather tips and bilberries

What's in this box

the cooking continuing

and coriander

Or try a salad of watercress

Bone-In Sirloin Roast x collab Our red grouse from theA Proper Roasting Joint with the Bone Left In for Flavour Cut from the wing rib end of the sirloin, next to the fore rib, this bone in sirloin roast is left on the bone for good reason: it helps protect the meat during cooking and adds extra flavour to the finished joint. The result is a roast with real depth, excellent succulence and all the qualities you want from a proper piece of roast beef. Sourced from slow grown cattle reared on pasture and