Description DescriptionThe Salmon cut of the silverside is a superb choice for a Sunday roast — tender, full of flavour, and with a smaller diameter that makes it easy to carve. Once cooled, it slices beautifully for sandwiches, making it excellent value and versatile for both hot meals and cold cuts. Minimum weight 2.3kg. Portion Guide (generous servings) 2.3kg joint – serves 6–8 people Cooking Guide Remove from the fridge 30–40 minutes before cooking. Preheat oven to 160°C (140°C fan). Brown in a hot pan for 3–4 minutes to seal. Roast for the following times: Medium: 40 minutes per 500g Well done: 45 minutes per 500g Internal temperature before resting: Medium: 55–57°C Well done: 65°C Rest for at least 20 minutes before carving.
