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A flavourful roasting joint, dry aged in our Himalayan salt chamber, with a little more bite than sirloin and plenty of flavour. Roast it medium-rare and slice it against the grain.
How to cook
Take it out of the fridge an hour before cooking and season generously with fine salt.
Reverse sear it: roast in a low oven at 90°C until the centre reaches about 53°C. Allow roughly an hour per kg, but go by a probe.
Rump works hard on the animal, so it's best taken to medium, about 56°C. It rises a couple of degrees as it rests.
Rest for at least 30 minutes, then sear hard all over in a very hot pan, or blast in the oven at its highest setting for a few minutes.
Slice thinly against the grain.
A flavourful roasting joint, dry aged in our Himalayan salt chamber, with a little more bite than sirloin and plenty of flavour. Roast it medium-rare and slice it against the grain.
How to cook
Take it out of the fridge an hour before cooking and season generously with fine salt.
Reverse sear it: roast in a low oven at 90°C until the centre reaches about 53°C. Allow roughly an hour per kg, but go by a probe.
Rump works hard on the animal, so it's best taken to medium, about 56°C. It rises a couple of degrees as it rests.
Rest for at least 30 minutes, then sear hard all over in a very hot pan, or blast in the oven at its highest setting for a few minutes.
Slice thinly against the grain.