The Traditional Sunday Roast
Sunday was one day of the week when the family would gather and enjoy a meal together, the roast potatoes, mash, carrots, peas and delicious gravy, you could smell it all over the house - great! Topside and Silverside are the traditional cuts for the Sunday Roast. Silverside is inherently lean and tender, a constituent muscle is the 'Salmon' Cut. Topside has three constituent muscles two of which are referred to as the 'shell bone/in-hip'.
To cook simply roast for either 20 mins per lb for a rare finish, or 30 mins per lb for a medium finish, or 45 mins per lb for a well done piece of meat.
Serve with new/roast or mashed potatoes along with Yorkshire pudding, vegetables and gravy.
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.