Rolled Rump
Choose an option
Our subscription is for three deliveries only and cannot be cancelled
British Beef
Parson's Nose free range Rolled Rump. 42 day aged. Should be cooked quickly and served rare, or slow cooked for a number of hours.
Allergens are stated in BOLD CAPITALS
100% Beef
To cook rolled rump, preheat your oven to 200°C. Season the beef generously with salt and pepper, then sear in a heavy-based pan with a splash of oil until browned on all sides. Transfer to a roasting tray and cook for approximately 20 minutes per 500g for rare, or reduce the oven to 150°C and slow cook for 3-4 hours until tender. Rest for 15-20 minutes before slicing and serve with roasted potatoes, seasonal vegetables, and rich beef gravy for a delicious and versatile meal.
Frequently bought together
Beef Gravy
From £5.95
Rump Steak
From £11.99
Rolled Sirloin
From £64.50
Chicken Thighs (On the Bone)
From £5.75
Dummy content
