Rump roast

Rump roast

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Allow about 250 g per person (a whole rump may weigh 3–4 kg). Preheat the oven to 230°C. Rub the fat with sea salt. Place in the oven and reduce the heat to 200°C. After 20 minutes, turn the oven down to 180°C.
  2. If 2 kg of meat is used, keep the oven at the high temperature for less time – say 15 minutes; 3 kg of meat would be ready after 1 1/2 hours at 180°C; and 2 kg of meat after 1 hour. This results in the meat being well-done on the outside and rare in the middle. Adjust times according to taste. Slice the meat and serve with hot English mustard.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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