Topside Roasting Joint

This is our Sunday Roast favourite and can then be used for cold cuts for sandwiches or salads. So versatile!

Cut from the hind quarter it’s a lean joint with a lovely cream layer of fat on top which naturally bastes the meat during cooking.

We suggest cooking it with onions and garlic in the roasting tin which can then be used to make a delicious gravy. Try roasting it with a rub of mustard powder, dried herbs and seasoning to form a golden outer crust. The trick is to allow it to rest for a minimum of 20 minutes before carving it, keeping it as juicy and tender as possible.

For the perfect Topside Joint, season the beef generously with salt and pepper. Heat a little sunflower oil in a large ovenproof frying pan on a high heat. Add the beef, then sear for 10 mins, turning, until browned all over. Transfer to the oven, then roast for approximately 20 mins( per 500grams) plus 20 minutes , turning half way through cooking time. If you like your beef medium rare then remove from the oven, if you prefer medium, roast for an extra 5 mins. Allow the beef to rest on a rack, loosely covered in foil, for 10 mins. Serve your Topside Joint with buttery mash/baby potatoes & seasonal vegetables.