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Salmon Cut of Topside
Lean Roasting joint
Aptly named because of its shape when whole, the Salmon cut is is a lovely lean roasting joint. It is a single muscle joint cut from the side of the silverside. We recommend asking for a pice of beef fat to go on top during the cooking to help maintain the moisture in the meat.
Aptly named because of its shape when whole, the Salmon cut is is a lovely lean roasting joint. It is a single muscle joint cut from the side of the silverside. We recommend asking for a pice of beef fat to go on top during the cooking to help maintain the moisture in the meat.
1- Remove the joint from the fridge for 15 minutes before cooking.
2- pre heat your oven to 170 degrees celcius
3- Cook the joint for 20 minutes per on ( 44 minutes per kg) plus 20 minutes over (44 minutes) This will have the joint at medium, if you prefer it more well done then add 5-10 minutes per lb ( 10 - 20 minutes per kg).
4- Allow the joint to rest for at least 20 minutes after cooking before carving.
2- pre heat your oven to 170 degrees celcius
3- Cook the joint for 20 minutes per on ( 44 minutes per kg) plus 20 minutes over (44 minutes) This will have the joint at medium, if you prefer it more well done then add 5-10 minutes per lb ( 10 - 20 minutes per kg).
4- Allow the joint to rest for at least 20 minutes after cooking before carving.
