Our Rump Roast comes from the hindquarter of Yorkshire grass-fed cattle, known for its robust flavour and satisfying texture. Ideal for slow roasting, this cut produces tender, juicy slices with a full, classic beef taste.
How to cook:
Preheat the oven to 180°C (350°F). Roast for around 20 minutes per 500g for medium rare, adjusting time if you prefer it more well done. Allow the roast to rest for 10–15 minutes before carving to keep it juicy.
Serve alongside roasted vegetables and a rich gravy for a traditional British meal.
