Locally produced Silverside Joint

This is an ideal roasting joint. tender and tasty another firm favourite for the sunday roast.

1kg = 2.2lb joint will feed 4 people you may want to go larger if you require sandwiches after!

And here is how to cook it;

Roasting doesn’t need to be complicated. Simply weigh the raw joint and calculate the cooking time using the table below to ensure the meat is cooked to your liking.

Timings given are approximate and slight adjustments may be required to achieve the degree of cooking preferred.

Roasting essentials

1. Position the oven shelves so the meat is in the centre of the oven.
2. Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top. This allows the juices to run down and baste the joint naturally.
3. Allow the joint to rest for 20-30 minutes after cooking to let the meat fibres relax and juices distribute evenly so the
   joint is moist and easy to carve.
   
4. The degree of cooking can be tested easily using a meat thermometer towards the end of the cooking time: insert into the centre of the joint or at the thickest point, when it reaches the required temperature (in the table above) the meat will be done to your liking.