Description
Often labelled as ‘The Sunday Roast’, topside has become synonymous with our Sundays. We age our beef for a minimum of 14 days to allow the fibres in the meat to begin to breakdown naturally and give it that extra mature taste and tenderness. Topside is ideal for roasting as it is very tender and can be carved into lean slices.
Oven roast this flavoursome joint at Gas mark 4-5, 180-190°C, 350-375°F. Make sure you baste your roasting topside of beef regularly while it’s in the oven.
