Topside of Beef
£12.00 – £24.00 approx.
approx. small – 1kg, medium 1.5kg, large 2kg
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.