25/10/2026
If ever there was a Sunday for a decent roast, it’s probably today.
The topside is a classic for a reason. Most of us who grew up in the last century had topside more often than not, partly because there was less choice and partly because it was always easy to find. It’s a cut many of us take for granted: throw it in the oven and hope for the best. That may be why it has a bit of a bad reputation.
Here’s our George showing that with a little time and patience, done the right way, you’ll get something wonderfully pink and absolutely delicious. Slice it thinly against the grain and it’s tender, with great flavour.
Not every Sunday can be a rib roast Sunday. If it were, we butchers would never balance the carcass. For every rib that goes out, there’s a topside that deserves a Sunday of its own.
Topside is one of those cuts all of us at Swaledale like to keep in the freezer. Have it cut into joints for four to six people, the right size for a small family roast, and follow steps for something absolutely delightful.
