Topside

A premium roasting joint, perfect for your Sunday dinners best served with yorkshire pudding and horse radish!  The topside is a large lean joint of meat that goes along between the leg and the rump, cut from the hindquarter of the animal. As one of the leaner joints, we leave a layer of delicious Aberdeen Angus fat on the joint that creates a tender and succulent roasting joint.

Cooking instructions: see below.