A rolled rump is a classic roasting joint: leaner than rib but packed with proper beefy character. We bone, roll and tie the rump for an even, compact shape that browns beautifully and carves into neat slices. Give it a hot sear, roast to your preferred doneness and rest well—the result is a clean-flavoured, satisfying roast that’s great hot with gravy and just as good cold in sandwiches.

Why you’ll love it

• Boned & rolled for even roasting and easy carving

• Rump flavour—robust, clean and reliably beefy

• Lean but tender when rested and sliced across the grain

• Versatile: Sunday lunch, buffets, leftovers for salads and sarnies

Cut details

• From the rump (hindquarter)

• Supplied boned, rolled and tied (netted or butchers’ string)

• Size/weight can vary—choose the joint that suits your table

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Remove from the fridge 1 hour before cooking. Pat dry and season generously.

2. Sear all over in a hot pan with a little oil until nicely browned.

3. Roast: 190°C (fan 170°C). Approximate guide per 500g:

   • Rare: 18–20 mins

   • Medium-rare: 22–24 mins

   • Medium: 26–28 mins

4. Alternatively, roast lower at 160–170°C (fan 140–150°C) for a steadier cook—use a thermometer.

5. Target centre temps: Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Well 70°C+.

6. Rest 20–30 mins under loose foil before carving across the grain.

Serving ideas

• Classic roast: beef gravy, roast potatoes, Yorkshire puddings and seasonal veg

• Herb & garlic crust with horseradish crème fraîche

• Beef & mustard sandwiches with pickles on crusty bread

• Cold slices over salad with chimichurri or salsa verde

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Is rump lean?
Yes—leaner than ribeye or fore-rib, with a firm bite and great flavour.

Will it be tender?
Absolutely, when cooked to temperature, rested properly and sliced across the grain.

Can I slow-roast it?
Yes—lower temperature works well; use a thermometer for precise doneness.

String or netting—do I remove it first?
Leave it on for cooking to keep the joint in shape; remove before carving.