Located alongside the topside, in the hind quarter of the animal between the rump and leg, the Silverside is an extremely popular roasting joint, just taking the lead ahead of the Topside. Matured on the bone for a minimum of 21 days our Silverside provides a rich culinary experiencing, which takes the cherished Sunday roast to the next level.
Remove all packaging and allow to breathe for 10 minutes. Oil and season surface of meat and sear all over in a hot frying pan, before transferring to a roasting tray and placing in the oven. 180°C, Fan 160°C, Gas 4.
Rare 20 MINS per 500g +20 MINS.
Medium 25MINS per 500g +20 MINS.
Well Done 30 MINS per 500g + 30 MINS
Remove from the oven, cover with foil and rest for 15 min before carving.