Heart of Rump Roast
A lean but flavoursome roast you will love
- Grass-fed British beef
- Hand cut by our expert butchers
- 35 day matured for maximum flavour
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Code: B725
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Price per kg:
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Item weight:
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Servings: 3-4
- Heart of Rump Roast, 900g
"One of the best roasts, loved by all the family (especially cooked low temperature)"
Gerda Horstmann, Cornwall
Cut from a single muscle for a deliciously lean roast, Heart of Rump is an excellent healthy choice. The succulent, juicy bite makes it perfect for low temperature cooking.
Low Temperature Cooking
Pre-heat oven and baking tray to 80°C without the fan. Pat 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 tray 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 1 -1½hrs).
Chefs Tip: Just before serving brush with a thin layer of dijon mustard & roll in finely chopped fresh soft herbs of your choice. Choose a milder herb like flat leaf parsley, chives, basil, chervil.
Pan to Oven Roasting
Pre-heat a conventional oven to 230°C/450°F/Gas 8. First sear in a pan on all sides for 6-8 minutes, then roast in the oven at 230°C.
Rare: 10 minutes
Medium Rare: 12 minutes
Medium: 15 minutes
Well Done: 18-20 minutes
Take care not to overcook or the resulting fillet will be dry & tough. Then rest for at least 10 minutes before carving.
Chef's tip:
Try this roast cooked ‘low and slow’ - find out how here.
- Energy: 726 kJ/ 174 kcal
- Fat: 10.1g, of which Saturates: 4.3g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 20.7g
- Salt: 0.14g
Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours