Cut from the hind quarter, this joint is full of flavour and adds a special touch of luxury to your Sunday roast.

Nothing sets you up better for the week ahead than a tender roasted beef joint, buttered seasonal vegetables, roast potatoes, crispy Yorkshire puddings, homemade gravy, a glass of wine and the good company of friends and family. Sourced from British breeds and grass fed beef herds our roast joints are lean, tender and full of flavour. We use the topside or silverside of the hind quarter for our roast joints and you don’t need to worry if you make too much, the leftover meat makes the perfect sandwich paired with some English mustard to brighten up your Monday lunchtime!

Cooking Instructions

Take your joint out of the fridge 30 minutes before cooking, to bring to room temperature. To Oven Roast: Preheat the oven to 140°C, wait 15 minutes then place the Brisket into a roasting tin and cover with tin foil. Cook for 3 hours 30 minutes. Alternatively, you can cook using a slow cooker. Simply add two pints of hot water (after cooking this will make a delicious gravy) then cook on low for 6-8 hours. If you have a probe thermometer you want the core temperature to be 65°. All ovens and their temperatures vary, please adjust accordingly as the above is a guide only.

Nutritional Information (per 100g)

ENERGY; 894 kJ/215kcal

FAT; 14.9 g

of which SATURATES; 5.9g


of which SUGARS; 0g

PROTEIN; 20.4g

SALT; 0.1g


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