We have taken the classic Rump or Rump Sirloin and made it better for roasting.
Firstly, we have taken the heart of the rump, removed all heavy gristle. Secondly, we have added a rib cap and hand-tied it to the roast to give us succulence and flavour during cooking.
This roast is perfect if you don't like too much fat, as you can easily remove the cap after cooking and slice away. Keep the juices and fat in the roasting dish for your roast potatoes.
Check out chef Gary O' Hanlon and chef Gareth Mullins' videos for us on our YouTube Channel, including Gareth's tips on making Yorkshire Puddings.
This roast easily serves 6 people.
Minimum weight per pack: 1.6kg