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Standard vs dry aged Sirloin roast

  • 13-12-2020 4:07pm
    Registered Users Posts: 2,413 ✭✭✭

    Sirloin roast has been requested for Christmas dinner this year.

    My butcher does a standard and also a dry aged sirloin roast.

    I’m aware that there will be less water in the dry aged meat so that means the cooking times will be different right?

    If I’m going the dry aged route then I don’t want to ruin a lovely piece of meat and also, it’s Christmas dinner so I want it to be perfect. Does anyone have any experience or advice?