Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
A lean, boneless roasting joint, dry aged in our Himalayan salt chamber. It slices neatly and is at its best roasted pink and carved thinly, with plenty left over for Boxing Day sandwiches.
How to cook
Take it out of the fridge an hour before cooking and season generously with fine salt.
Reverse sear it: roast in a low oven at 90°C until the centre reaches 52 to 53°C. Allow roughly an hour per kg, but go by a probe.
Hard-working roasting cuts like topside are best at medium, about 56°C, so they're tender rather than chewy. It rises a couple of degrees as it rests.
Rest for 30 minutes under loose foil, then sear hard all over in a very hot pan, or give it a few minutes in the oven at its highest setting.
Carve thinly across the grain.
A lean, boneless roasting joint, dry aged in our Himalayan salt chamber. It slices neatly and is at its best roasted pink and carved thinly, with plenty left over for Boxing Day sandwiches.
How to cook
Take it out of the fridge an hour before cooking and season generously with fine salt.
Reverse sear it: roast in a low oven at 90°C until the centre reaches 52 to 53°C. Allow roughly an hour per kg, but go by a probe.
Hard-working roasting cuts like topside are best at medium, about 56°C, so they're tender rather than chewy. It rises a couple of degrees as it rests.
Rest for 30 minutes under loose foil, then sear hard all over in a very hot pan, or give it a few minutes in the oven at its highest setting.
Carve thinly across the grain.