How to cook lamb topside

Lamb topside is a relatively small cut from the top of the leg with no bone and little fat, making it a lean and convenient mini-roast for a midweek meal or those short on time.

The cut

The lamb topside is found in the short cut leg area above the silverside and near the rump. With a slightly coarser grain than the thick flank, lamb topside is a medium tender cut.

How to cook

Best cooking methods – Roast

Remove your lamb topside from the refrigerator 30 minutes before cooking allowing it to return to room temperature and cook evenly. Brush meat with oil and season. Brown all over in a skillet or frying-pan over high heat before transferring to a pre-heated oven. Roast between 10 – 20 minutes, depending on thickness and desired degree of cooking. Internal temperatures should read 45-50°C for rare, 55°C for medium rare, 60-65°C medium and 70-75°C for well done.

Remove and stand covered for 10 minutes in a warm place before carving across the grain.