TOPSIDE

LAMB TOPSIDE IS A RELATIVELY SMALL CUT FROM THE TOP OF THE LEG WITH NO BONE AND LITTLE FAT, MAKING IT A LEAN AND CONVENIENT MINI-ROAST FOR A MIDWEEK MEAL OR THOSE SHORT ON TIME. 

THE CUT

The lamb topside is found in the short cut leg area above the silverside and near the rump. With a slightly coarser grain than the thick flank, lamb topside is a medium tender cut. 
 

HOW TO COOK

Remove your lamb topside from the refrigerator 30 minutes before cooking allowing it to return to room temperature and cook evenly. Brush meat with oil and season. Brown all over in a skillet or frying-pan over high heat before transferring to a pre-heated oven. Roast between 10 – 20 minutes, depending on thickness and desired degree of cooking. Internal temperatures should read 45-50°C for rare, 55°C for medium rare, 60-65°C medium and 70-75°C for well done.

Remove and stand covered for 10 minutes in a warm place before carving across the grain. 

NUTRIENT COMPOSITION

LEG, BONED,RAW, LEAN (per 100g)

Energy (kJ)	503
Energy (kcal)	119
Protein (g)	20.9
Total Fat (g)	4.1
Saturated Fat (g)	1.4
Polyunsaturated Fat (g)	0.3
Omega 3 (g)	0.141
Monounsaturated Fat (g)	1.2
Cholesterol (mg)	64.3
Sodium (mg)	60
Iron (mg)	1.4
Zinc (mg)	3.3
Vitamin B12 (ug)	1.9
Vitamin D3 (ug)	0.01
25-OH Vitamin D3 (ug)	0.127
Selenium (ug)	3.6

_{Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.}   

• EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)    
• EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for adults) 
• SOURCE OF ZINC (contains at least 10% of the recommended daily intake for adults)
• SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)
• LOW SODIUM (contains less than 120mg/100g)
• LOW SATURATED FAT (contains less than 1.5g/100g)