Topside
The classic family roast, done right.
Nothing beats the smell of a slow-roasting topside filling the house on a Sunday afternoon. Lean, flavoursome and beautifully tender when cooked correctly, topside is the perfect roast for family dinners, celebrations or preparing leftovers for the week ahead.
At Burgess Peaks, our topside roasts come from cattle we've raised ourselves on our family farm near Raglan. Every roast is professionally butchered, vacuum packed and fully traceable from birth through to your table.
What is Topside?
Topside comes from the inside of the hind leg. It's a naturally lean cut with a rich beef flavour that becomes beautifully tender when roasted and rested properly.
It's an excellent choice if you're looking for a traditional roast that's easy to prepare and slices beautifully.
Best Cooking Methods
β Oven Roast
β Slow Roast
Topside is best served medium-rare to medium to keep it juicy and tender.
Cooking Guide
Before you start
β Remove the roast from the fridge 30β60 minutes before cooking.
β Pat dry with paper towels.
β Rub lightly with olive oil.
β Season generously with sea salt and cracked black pepper.
Roasting Instructions
Preheat your oven to 220Β°C.
Place the roast on a rack in a roasting tray.
Roast at 220Β°C for 20 minutes to develop a delicious crust.
Reduce the oven to 160Β°C and continue cooking.
Approximate cooking times:
- Rare β 15 minutes per 500g
- Medium Rare β 20 minutes per 500g
- Medium β 25 minutes per 500g
For the most accurate results, use a meat thermometer.
Internal temperatures:
- Rare β 50β52Β°C
- Medium Rare β 55β57Β°C
- Medium β 60β63Β°C
Resting
Once cooked, loosely cover the roast with foil and rest for 20β30 minutes before carving.
This keeps the meat juicy and allows the juices to redistribute.
π¨πΎ Farmer's Tip
Don't skip the resting time.
It can be tempting to carve straight away, but resting is one of the biggest secrets to a tender, juicy roast.
Burgess Peaks Classic Herb & Garlic Topside Roast
Serves
6β8 people
Prep Time
15 minutes
Cook Time
Approximately 1Β½β2 hours (depending on roast size)
Ingredients
- 1 Burgess Peaks Topside Roast (1.5β2kg)
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tsp flaky sea salt
- 1 tsp cracked black pepper
- 500g baby potatoes
- 3 carrots, cut into chunks
- 1 red onion, quartered
Method
Mix together the olive oil, garlic, rosemary, thyme, salt and pepper.
Rub the mixture all over the roast.
Place the roast onto a rack in a roasting tray.
Arrange the vegetables around the roast and drizzle with a little olive oil.
Roast following the cooking guide above.
Allow the roast to rest for 20β30 minutes before slicing thinly across the grain.
Serve with the roasted vegetables and your favourite gravy.
Leftover Ideas
One of the best things about a topside roast is the leftovers.
Try it:
- Thinly sliced in fresh sandwiches
- On toasted ciabatta with horseradish and rocket
- In wraps with salad
- Added to a beef pie
- In a hearty beef and vegetable soup
- Stir-fried with vegetables and noodles
Perfect Pairings
- Creamy mashed potatoes
- Roast pumpkin
- Honey-glazed carrots
- Yorkshire puddings
- Rich beef gravy
- Horseradish sauce
Loved this recipe?
- β Rate this recipe (coming soon)
- πΈ Cooked it? Tag @BurgessPeaksBeefAndLambBoxes on Facebook or Instagramβwe'd love to see your creations!
Frequently Asked Questions
Is topside a tender cut?
Yes. Topside is naturally lean and becomes wonderfully tender when roasted correctly and rested before carving.
Should I cover the roast while cooking?
No. Leave it uncovered to develop a beautiful golden crust. Rest it under loose foil once it comes out of the oven.
Can I freeze leftovers?
Absolutely. Slice the leftover roast and freeze it in airtight containers for quick and easy meals later.
Shop Our Topside Roast
Looking for a premium New Zealand beef roast?
Our Burgess Peaks Topside Roast is available on its own or in selected beef boxesβperfect for family dinners, entertaining, or filling the freezer with quality farm-direct beef.