Our Orkney topside roasting joint is ideal for your Sunday Dinner.The topside comes from the hind quarter which gives it a great flavour. This is ideal for your Sunday roast or for braising.
Cooking times - oven temperature approximately 170o - approximately 20 mins per 500 g plus 20 mins depending on how you like your meat.
|Cooking Guidelines||Allow meat to come up to room temperature, remove from vacuum pack and allow 10 minutes to 'bloom'. For best result cook medium to well done. Place joint in a pre-heated oven at 210-230C/GM6-8 for 20 minutes if the joint is under 2Kg and 30 minutes for joints over 2Kg. Then cover with foil and reduce the temperature to 160C/GM3 and roast for the following times. Medium (just pink in the middle 60C) – 20 mins per 500g. Well Done (no pink 70C) 20-25 mins per 500g.|
|Nutritional Information||Typical Values per 100g Energy 824kJ / 198kcal Fats 12.9g of which saturates 5.4g Carbohydrates 0.0g of which sugars 0.0g Fibre 0.0g Protein 20.4g Salt 0.17g Please note that Nutritional Information is to be used as a guideline only.|