To cook top rump

Guide to Roasting a 1.2kg Top Rump of Beef joint

Season the joint well with salt and pepper and bring up to room temperature.

Pre heat your oven to 230°C/450°F/Gas 8.

Place the joint in a roasting tin and cook for 15 minutes.

Turn the heat down to 160°C/325°C/Gas 3.

Continue to cook for another 45 mins for rare, 1 hour for medium and 1 hour 15 mins for well done.

All ovens cook slightly differently so the best test is to push a skewer in to the centre of the joint and look at the colour of the juices, red for rare, pink for medium and clear for well done.

Rest the joint for a good 15 mins in a warm place before carving, this is very important as the meat will relax and soften and loose fewer juices on carving.

Serve with gravy made from the pan juices, Yorkshire puddings, roast vegetables and English mustard or horseradish.

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