Topside of Beef easter taking on the depth of

taking on the depth of the garlic running through it

and makes brilliant leftovers

Serve it warm on the day or keep it cold in the fridge for easy meals through the week

season all over

Great for leftovers

Topside of Beef easter taking on the depth ofA classic roasting joint, Topside is cut from the hindquarter lean, tender, and full of traditional beefy flavour. Ours comes from grass fed Yorkshire cattle, hand trimmed and matured to deepen the flavour and improve tenderness. Its a reliable Sunday roast cut: easy to carve, perfect for feeding a crowd, and makes brilliant leftovers. How to cook: Bring to room temperature, then season with salt, pepper, and a little English mustard. Roast at 220C