| Ingredients | How to cook lamb topside

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.


Nutritional information

  • Good source of Protein
  • Good source of Vitamin B12
  • Source of Zinc
  • Source of Iron 
  • Low Sodium
  • Low Saturated Fat
Nutrient Composition:

Leg, Boned, Raw, Lean (per 100g)

  • Energy: 503kJ
  • Energy: 119kcal
  • Protein: 20.9g
  • Total Fat: 4.1g
  • Saturated Fat: 1.4g
  • Polyunsaturated Fat: 0.3g
  • Omega 3: 0.141g
  • Monounsaturated Fat: 1.2g
  • Cholesterol: 64.3mg
  • Sodium: 60mg
  • Iron: 1.4mg
  • Zinc: 3.3mg
  • Vitamin B12: 1.9ug
  • Vitamin D3: 0.01ug
  • 25-OH Vitamin D3: 0.127ug
  • Selenium: 3.6ug

Consider nutrition information of other ingredients added while cooking.

Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.