The Best Roasting Joints for a Delicious and Healthy Meal

Roasting joints offer an array of textures, flavours, and cooking methods, making them a staple for British meals. Here’s a closer look at some of the most popular roasting cuts: rump joint, silverside, brisket, shin, and short rib. Each of these cuts brings its own character to the table, whether you’re looking for a leaner roast or a more succulent, richly marbled piece. Let's break down the qualities of each and how best to prepare them.

Rump Joint

Rump is a classic roasting cut known for its lean, tender texture and deep beefy flavour. This joint comes from the back of the cow, and while it’s lean, it has enough marbling to stay tender when roasted. Rump joint is best cooked to medium or medium-rare (around 60°C to 65°C), ensuring it remains juicy and flavourful. To prepare, rub the joint with olive oil, season generously with salt and pepper, and sear in a hot pan before roasting. Roast at 200°C for about 20 minutes per 500g, then let it rest for at least 15 minutes before carving. Rump is great for those who want a leaner roast without sacrificing flavour.

Silverside

Silverside, cut from the hindquarter, is a lean and budget-friendly option. It’s typically a bit tougher than rump, so it benefits from slower cooking...