A little late in posting, but I do find these posts useful for future years.
I had originally planned to cook three roasts for our Christmas lunch. With limited space in the oven and thinking we might have too much food, in the end I decided to cook only the two three bird roasts and leave the beef joint for another day.
So on Boxing Day, we went with the Sirloin of Beef, dry aged for 30 days.
It didn’t look anything like the picture on the box, but it was probably the best piece of beef I have cooked and eaten.