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rump is cut from the hind leg it is lean and tough, it has a good flavour.
Slow cooking is recommended as in braising or pot roasting, superb for stews
casseroles and pies.Cooking time:
Rare = 20 minures per 450g/1/2kg (1lb) plus 20 mins
Medium = 25 mins per 450g/1/2kg (1lb) plus 25 mins
Well done = 30 mins per 450g/1/2kg (1lb) plus 30 mins
Temperature: gas mark 4-5, 180oc, 350of
Recipes:
Glazed Roast Rib of Beef (recipe supplied by The British Limousin Society)
Rib of Beef with Mustard & Thyme Yorkshire Puddings & Red Wine Gravy
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