A traditionally British roasting joint taken from the hind of the carcass. Leaner than most, the topside is best when cooked quick and hot and served rare
COOKING TIPS
ROLLED TOPSIDE
To cook to medium-rare
- Make sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking).
- Pre-heat oven to 180 oC
- Season well with our Great Cow Rub.
- Get a pan smoking hot.
- Sear in hot pan until coloured all over. (2-3 mins approx)
- Place on oven tray in pre-heated oven for
1.5kg joint: 1 hour 20 minutes
3kg joint: 2 hours 40 minutes
- Rest, uncovered, on a warm plate (not too hot to touch) for at least 20 minutes before serving.
