Top Rump Roast easter classic meat pies or suet

classic meat pies or suet puddings

I’d suggest removing the meat from the heat when the internal temperature reads 52°C on your meat thermometer

We also offer two alternative preparations of this cut: Pork Shoulder

then this is the perfect candidate for a brine overnight

A business card if you will

Top Rump Roast easter classic meat pies or suetA Lean, Deeply Flavoured Joint with Exceptional Cold Cut Potential Top rump is something of a hidden gem. You have almost certainly heard of topside and silverside, and perhaps beef salmon cut too, but it is far less likely you will have come across top rump, the fourth major muscle of the hindquarter. That is a shame, because it is one of our favourite roasting joints and, when cooked with care, delivers on every level: deep, beefy flavour, a soft