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Silverside
£17.90 per kg
A classic British roasting joint: lean, neat and easy to carve into thin slices. Because there is little fat running through it, we bard it with a layer of fat to keep it basted. Roast it medium rare rather than well done, rest it properly, and carve as thinly as you can. Serve with roast potatoes, horseradish and plenty of gravy.
Very lean, so keep it pink. 220°C for 20 min then 180°C for 15 min per 500g. Rest 20 min. Well done is dry