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This is top of the tree when it comes down to roasting meats. Matured for over 21 days, this joint will not only be mouth-wateringly tender, but beautifully flavoursome too. Its the loin of beef, removed from the bone, the tail removed too, so you quite simply have the eye of the meat.
It is said that this cut has be so revered over the centuries, that many a king has knighted it because of its excellence. Aptly naming it Sir-Loyne.
Whether this is true or not, is a fitting tribute to the king of roasts....