Remove any small loosely attached muscles.
“Premium” Rump Roast
Code: Rump B009
Description
The cap of the rump is removed using a seam-cutting method and both joints are rolled. The joints will not have an even diameter slicing face.
1
2
Separate the cap muscle by cutting along the seam between it and the main rump muscles.
3
Carefully remove external sheets of gristle.
4
Add 5mm thick fat to cover lean parts of joint if required.
5
Tie the cap and main rump muscle securely with string at regular intervals.