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Easy Roast Topside or Bolar Blade

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  • 2kg bolar blade or topside
  • Dry Rub Ingredients
  • 1 cup brown sugar
  • 1/2 cup oregano
  • 1/2 cup sea salt
  • 1/2 cup sweet paprika
  • 1 tbsp cayenne
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp black pepper
  • 1 tbsp orange zest


  1. Rub the rub into the meat.
  2. Wrap roast in foil and cook in oven for 1.5 hours at 150C (not fan forced)
  3. For a smaller cut reduce the time proportionate to the reduced weight, but be aware that it is the thickest dimension of the cut which determines cooking time. So aim for an internal temperature of 60C for rare, 63C for medium rare. Take the meat out between 7-10 degrees before it reaches the target internal temperature as it continues to heat up. Ideally you would have a probe thermometer.
  4. Take out of oven and rest for 20 to 30 minutes in the foil
  5. Open the foil and put under the grill for 20 minutes at 180C to get caramelization
  6. Rest for 20 minutes. Slice.
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Leanne WheatonEasy Roast Topside or Bolar Blade