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Our Recipes

Lamb Henry

Pork Chop

Loin of Pork

Brisket and Beer

Roast Rib of Yorkshire Beef

Rack of Lamb


Topside of Beef

The Haggis

Top side of beef

Topside of Beef


  1. Ensure the top side is at room temperature before cooking
• Preheat your oven to 240°C/475°F/gas mark 9 

  2. Crush the garlic and roughly chop the vegetables (don’t bother peeling them)

  3. Pile all the vegetables, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil

  4. Season the beef well with salt and pepper

  5. Sit the beef on top of the vegetables

To cook your beef:

  1. Place the roasting tray in the preheated oven 

  2. Turn the heat down immediately to 200°C/400°F/gas mark 6 and cook for 50 minutes, for medium beef (or 56°C internal temperature)

  3. If you prefer it medium-rare, take it out 5 to 10 minutes earlier (or when the internal temperature is 45°C)
• For well done, leave it in for another 10 to 15 minutes (or when the internal temperature is 65°C)

  4. Halfway through cooking, if the vegetables look dry, add a splash of water to the tray to stop them burning

  5. When the beef is cooked to your liking, take the tray from the oven and transfer the beef onto a board to rest for 20 to 30 minutes 

  6. Cover it with a layer of tinfoil and a tea towel whilst you make your gravy

Serve with horseradish sauce, Yorkshire puddings and mashed potatoes.


1.5kg topside of beef or rib of beef

2 onions

2 carrots

2 leeks

1 bulb of garlic

Sea salt and freshly ground black pepper, olive oil, rosemary, mixed herbs