This is rare cooked roast Belted Galloway rolled sirloin. The most crucial bit of kit is our meat thermometer as cooking time varies enormously from joint to joint. This time we cooked this piece (about 1.2kg) for 35 mins. Today we had it with peppy rocket leaves from the garden in a horseradishy mayonnaise. I rarely get round to digging our horseradish up so am a great believer in the English Provender (80%) Hot Horseradish, not those scary jars with 20% HD in (and the rest made up with titanium dioxide to make it white. Titanium is fine in emulsion paint, but I don't really recommend eating the stuff.