Beef Top Rump
This is a flavoursome cut of beef from the rear of the the cow. Unlike some other roasting meats, this joint actually benefits from quick cooking at a high temperature.
Cook at 220°C for 20 minutes, then turn down to 180°C 15 minutes per pound for rare, 20 minutes per pound for medium or 25-30 minutes per pound for well done.
This is a flavoursome cut of beef from the rear of the the cow. Unlike some other roasting meats, this joint actually benefits from quick cooking at a high temperature.
Cook at 220°C for 20 minutes, then turn down to 180°C 15 minutes per pound for rare, 20 minutes per pound for medium or 25-30 minutes per pound for well done.
This is a flavoursome cut of beef from the rear of the the cow. Unlike some other roasting meats, this joint actually benefits from quick cooking at a high temperature.
Cook at 220°C for 20 minutes, then turn down to 180°C 15 minutes per pound for rare, 20 minutes per pound for medium or 25-30 minutes per pound for well done.