A great alternative to rolled topside, rump roast packs a great flavour with a great bite. Should be cooked quickly and served rare, or slow cooked for a number of hours.




To cook medium-rare

  1. Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking)
  2. Pre-heat oven to 190oC / 375oF
  3. Season well with Great Cow Rub.
  4. Get a pan smoking hot.
  5. Sear the cut in the hot pan (for approx 2-3 minutes) until evenly coloured.
  6. Place on oven tray in the pre-heated oven for:

    1.5kg: 1 hour
    3kg: 2 hours

  7. Rest on a warm plate (not too hot to touch) for at least 20 minutes before serving.

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