Traditional roasting:
Remove all packaging and pat dry with kitchen paper.
Allow 30 minutes for the meat to come to room temperature.
Preheat oven to 250ºC/ fan 230ºC/ gas 9.
Place joint in a roasting tray. Season with salt and pepper.
Sear meat for 15 minutes in the oven.
Reduce oven temperature to 190ºC/ fan 170ºC/ gas 5 and add recommended cooking time:

Rare: 22 - 26 minutes Internal (Temperature of Meat: 45-47°C)
Medium: 30 - 36 minutes (Internal Temperature of Meat: 55-60°C)
Well Done: 40 - 48 minutes (Internal Temperature of Meat: 65-70°C)

Resting:
Once your joint is cooked to your liking, remove from the oven.
Place on a board or platter, cover loosely with foil and leave to rest for 20 minutes.

Easy Carving: After resting, slice across the grain and serve on warm plates.

Low temperature cooking - Cooking guidelines from defrosted
Remove all packaging and pat dry with kitchen paper.
Allow 30 minutes for the meat to come to room temperature.
Preheat the oven without fan and a roasting tin to 80°C without the fan.
Brush a little olive oil directly onto the rump to avoid using too much.
Heat a large heavy frying pan and sear the rump on all sides for 8-10 minutes.
Make the rub by combining 1 teaspoon each of salt, pepper, mustard power, garlic granules and onion granules in a small bowl.
Remove and place the rump in the preheated roasting tin; now season all over with the rub.
Set a meat thermometer to 60°C and insert the probe horizontally into the centre of the meat.
Cook until desired temperature reached (this will take around 3-3¼ hours).
Keep the oven door closed during cooking.
There is no need to rest your meat.
Take the meat out of the oven and slice across the grain and serve.

• 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