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Beef Top Rump
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This is a flavoursome cut of beef from the rear of the the cow. Unlike some other roasting meats, this joint actually benefits from quick cooking at a high temperature.
Cook at 220°C for 20 minutes, then turn down to 180°C 15 minutes per pound for rare, 20 minutes per pound for medium or 25-30 minutes per pound for well done.
£21.50 – £32.50
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This is a flavoursome cut of beef from the rear of the the cow. Unlike some other roasting meats, this joint actually benefits from quick cooking at a high temperature.
Cook at 220°C for 20 minutes, then turn down to 180°C 15 minutes per pound for rare, 20 minutes per pound for medium or 25-30 minutes per pound for well done.
| Weight | Small – Minimum Weight 900g, Large – Minimum Weight 1.400kg |
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