– Topside –
Topside is the firm family favourite when it comes to a Sunday roasting joint. It is a well marbled joint with a layer of fat over the top, providing great taste and tenderness. The best way to serve topside is cooked medium rare and thinly sliced.
– Silverside –
Silverside is very similar to topside, however it is best cooked slowly in liquid or pot roasted. Although not quite as tender as topside, when slow cooked in a medley veg with juices or red wine, it can make a delicious Sunday roast.
– Brisket –
Brisket is a great value for money and often underrated cut of beef. It is commonly pot roasted in liquid and it is delicious when slow cooked. Brisket is a versatile cut that is becoming more popular for barbecuing and often eaten in replace of mince in dishes such as chilli or is also delicious served ‘pulled’ in a smokey BBQ sauce.
-Rib Roast –
The combination of the visual appearance of a Rib Roast as the centrepiece at the dinner table and the tastiness of the meat make it a real show stopper! The rib roast on the bone is often deemed ‘the King of Roasts’. The great marbling gives this joint fantastic flavour and cooked correctly it is extremely tender.
– Lamb Leg –
A roasted leg of lamb has always been a firm favourite! Lamb leg has an incredibly deep flavour and is lovely and tender. Lamb is best served medium rare, however if you are feeding children, the ends will still be cooked well done. the leg can be provided bone in or boneless. Whilst bone in is slightly more tricky to carve, it produces the optimum flavour.
– Rack of Lamb –
The rack of lamb is not only tender and delicious but it is also a feast for the eyes! it comes as a rack of 8, served on the bone and best served pink. The lamb rack can be tied together in order to present as a crown, ideal for any special occasion. It is tasty served as it is, however, it can also be cooked with a crust made up from herbs and breadcrumbs. The rack of lamb can also be cut down and served as individual cutlets.