Description
One of the most delicious of the roasting joints, silverside is cut just above the leg, from the hindquarter, and is often slow-cooked. Our joints are lean, tender and flavoursome, and hung for at least three weeks on the bone to mature. They’re also rolled with basting fat, so they don’t dry out while cooking. Roast for a traditional Sunday meal or pot roast, and let stand for 20 minutes before serving.
