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




To cook to medium-rare

  1. Make sure the joint is at room temperature. (Take out of fridge at least 2 hours before cooking).
  2. Pre-heat oven to 180 oC
  3. Season well with our Great Cow Rub.
  4. Get a pan smoking hot.
  5. Sear in hot pan until coloured all over. (2-3 mins approx)
  6. Place on oven tray in pre-heated oven for

    1.5kg joint: 1 hour 20 minutes
    3kg joint: 2 hours 40 minutes

  7. Rest, uncovered, on a warm plate (not too hot to touch) for at least 20 minutes before serving.

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