Taken from the hindquarter this is a large, lean, boneless cut of meat with very little marbling of fat and a wide-grained texture. It gets its name from the shiny silvery membrane covering its internal surface.

 

Cooking suggestions

Silverside is best pot-roasted or roasted in the oven with some liquid in the roasting tray so that steam is created to keep the joint moist. Don't forget to rest your joint for at least 20 minutes before serving.

 

£13.00 PER KILO

SILVERSIDE JOINT

£0.00Price