New
Top Rump Joints
From: £13.70(From 2 Reviews)
Description
The top rump (also known as thick flank or top round in America) is an economical, lean, and flavourful cut from the rear of the animal making it a great value option for a Sunday roast.
Cheaper than topside when cooked properly makes a fantastic roast and great value for money.
Choose your joint size from:
1.00kg-1.15kg+ (3-4 people)
1.50kg-1.65kg+ (5-6 people)
2.00kg-2.15kg+ (6-7 people)
2.50kg-2.65kg+ (7-8 people)
Cooking
- Bring to room temperature: Take the joint out of the fridge at least 30-60 minutes before cooking.
- Season and sear: Season generously with salt, pepper, and herbs (like rosemary or thyme). Sear all sides in a hot pan or a very hot oven (around 240°C/475°F/Gas 9) for 15-20 minutes.
- Roast: Reduce the oven temperature (typically to 180°C/350°F/Gas 4 or 190°C/375°F/Gas 5) and continue to cook.
- Rest the meat: This is crucial for a tender and juicy result. Cover the joint loosely with foil and let it rest for a minimum of 20-30 minutes before carving.
Reviews
Good size joint, no shrinkage , beautiful tasting Angeline Henderson
Nice meat had for Sunday dinner would order again. RICHARD GEORGE ROBINSON