It to be roasted on the bone, break the projecting bones of the vertebra and cut the yellow ligament in several places. The temperature should be higher than for ribs of beef as less time is needed for cooking. If boned out, the sirloin should be covered with thin slices of salt pork fat and roasted for 15-18 minutes per 1 kg (2¼ lb.. Allow an extra 5 minutes per 1 kg (2¼ lb) if on the bone.
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