Beef Rump Mini Roast
- Hand cut by our skilful butchers
- From British beef that is naturally grass-fed
- Perfect joint for a small household
Price per kg:
Pan to Oven Roasting
Preheat oven to 230°C/Fan 210°C/Gas 8. Remove from packaging, pat dry with kitchen paper. Allow the meat to come to room temperature for 20 minutes.
Brush the meat with a little oil, first sear in a hot pan on all sides for 6-8 minutes in total, then place your meat uncovered on a rack in a roasting tin.
Season with salt and pepper, place into the preheated oven and cook for:
Rare: 10 minutes
Medium Rare: 12 minutes
Medium: 15 minutes
Well Done: 18-20 minutes
Cover with foil and rest in a warm place for at least 10 minutes.
Low Temperature Cooking
Pre-heat oven and roasting tin to 80°C without the fan.
Pat meat dry with kitchen paper. Heat a frying pan on high. Add a little oil to the pan, or brush directly onto the meat. Sear the meat all over for 4-5 minutes in total. Place on the pre-heated tin and season with salt & pepper.
Set the thermometer to 60°C and insert horizontally into the centre of the meat.
Put into the oven until the thermometer alarm sounds (approx 60 - 90 minutes).