Wash the silverside and wipe it thoroughly with a paper towel.

In a saucepan melt some butter at a moderate temperature.

Season the silverside with salt and pepper, place it in the saucepan and brown it from all sides.

After it browns, cover it with water and allow it cook for about two hours.

Check it every now and then until you make sure it is tender.

When it is boiled, remove it with a slotted spoon into a platter and let it cool.

After it cools, wrap it in aluminum foil and put it in the fridge so as to cut it more easily.

The meat juice that will remain in the saucepan (it is vital that some meat juice remains) will be used it in the baking pan with the potatoes.

Peel the potatoes and cut them to any size you would like.

Season them with salt, pepper and some cinnamon.

Place them in a deep baking pan and pour the meat juice, the lemon juice and some water until the potatoes are covered.

Start baking them in 220°C and reduce the temperature progressively by 20 degrees every half an hour. In this way the potatoes both sweeten and their juice thickens.

Slice the meat using a sharp knife.