min. 400g | feeds 3
Perfect smaller numbers, our topside haunch cuts are quick to cook and wrapped in a convenient string net to allow for delightfully easy carving. Take this beautiful boneless joint out of the fridge 1-2 hours ahead of cooking, massage in garlic, thyme & anchovy, brown all over in a frying pan, then roast for 12 minutes per kilo in a hot oven to achieve a fabulous rare cook.
Availability: All year round
Suitable for freezing