Our award-winning topside is a Field & Flower Sunday lunch favourite. Cut from the hind quarter, it's a naturally lean joint which comes with a generous layer of fat on top that naturally bastes the meat during cooking.

At Field & Flower, we strive to bring you the best of British beef. To us, this means sourcing heritage and native breeds, reared in traditional, extensive farming systems from a network of the best independent farmers in England. All of this takes time, and our beef is allowed to grow slower for longer, spending at least two seasons at grass and fed on a natural diet.  

Beef (100%).

For allergens see ingredients in BOLD.

1. Place the seasoned joint in a roasting tin and roast at 220°C (fan 200°C) for 20 minutes to develop a crust.​
2. After searing, reduce the oven temperature to 180°C (fan 160°C).​
3. Cook for:

Rare (50°C core temp): 40 minutes
Medium-Rare (55°C core temp): 50 minutes
Medium (60°C core temp): 60 minutes

4. Once cooked to your liking, remove the joint from the oven, cover with foil, and let it rest for at least 20 minutes. This allows the juices to redistribute, resulting in a more tender and juicy roast.​
5. Carve into thin slices. For rare, the meat should be deep pink; for medium-rare, a lighter pink; and for medium, just a hint of pink in the center.​