Top Side

  • Top Side
Top Side
Top Side

This cut comes from the inner muscle of the thigh. This muscle is reasonably tender and very lean so it makes a good roasting joint. Your butcher will often secure a layer of fat to the top of the joint which 'bastes' the joint while cooking but you can remove this afterwards if you don't want to eat it. Topside can be bought in small to large joints depending on how much you need

How can I cook it?

Topside is ideal for roasting as it is very tender and can be carved into lean slices. Oven roast this flavorsome joint at Gas mark 4-5, 180-190°C, 350-375°F.

Rare 20 minutes per 450g/1lb plus 20 minutes.

Medium 25 minutes per 450g/1lb plus 25 minutes.

Well done 30 minutes per 450g/1lb plus 30 minutes.

Alternatively topside makes a great pot-roast or can be braised on a bed of vegetables and stock. Don't forget to rest your joint for at least 20 minutes before serving.

What else could I use?

Silver side is very similar lean joint as it is the adjoining muscle, but it will need to be pot roasted or roasted with liquid to keep it from drying out. A rolled sirloin is a great alternative for a special occasion.

Did you know?

Topside mini joints are also available which are suitable for smaller households, will serve 2-3 people and the joint will cook in under an hour. These joints are often sold with added fat for roasting which can then be removed before serving.