Nope. Morrisons seasonal approach seems to be to take any random cut of meat and call it a roasting joint.Does it not say topside, silverside or rump on it?
First one I'd say Topside joint, I've been in the trade for knocking on close to 30 years.
You can tell by the fat on the top, as on a topside it doesn't cover the whole joint, you get around a 50/50 mix.
Going by the looks of yours, I'd say it's just under a half cut.
The second joint I could do with a better picture, possibly a silverside joint.
Edit - Again looks like a topside, just cut in an unusual fashion but seen it done before.