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| Ingredients | How to cook lamb silverside

How to cook lamb silverside

The lamb silverside is cut from the back leg and is a very premium lean cut of meat. Perfect for cutting your own steaks or a short 20 minute roast.

The cut

Taken from the hindquarter, the silverside is a small, roughly 400g cut with very little marbling of fat and a wide grained texture. It gets its name from the shiny silvery membrane covering its internal surface. The lamb silverside has two distinctive muscles with fine grain in one (the eye of the silverside) and a coarse grain on the other.
 

How to cook

Best cooking methods – Roast

Remove your lamb silverside from the refrigerator 30 minutes before cooking to allow it to return to room temperature. Season the silverside before searing it on all sides over high heat in a skillet or frying pan. Roast in a preheated oven at 180°C for 20-30 minutes depending on your 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.

Rest covered in a warm place for 10 minutes before carving. 

Nutritional information

Summary:
  • Good source of Protein
  • Good source of Vitamin B12
  • Source of Zinc
  • Source of Iron
  • Low Sodium
  • Low Saturated Fat
Nutrient Composition:

Leg, Boned, Raw, Lean (per 100g)

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

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.

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