default.logo_alt
Placeholder

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.

Offcanvas
Quantity Weight Price Total

Basket Items

View Basket
Checkout
Weight
Price
Quantity
£8.63
500g
£17.25
1 kg
£20.70
1.2 kg
£25.88
1.5 kg
£34.50
2 kg
£43.13
2.5 kg
£51.75
3 kg
£69.00
4 kg

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.

Some ideas on how to cook and prepare our products


How to cook a roast joint