Salt-Aged Heart of Rump (1.5kg)
Our buttery soft Heart of Rump Roast has been salt-aged for 28 days, creating a nutty, tender roast that melts in the mouth after a long rest. When seasoned with our Dorset Sea Salt, this cut is the best option for a rare roast beef and makes the perfect centrepiece. 4-6 portions Cooking Instructions: 1. Remove the joint from its packaging and pat dry. Bring to room temperature by leaving out of the fridge for at least an hour. 2. Preheat your oven to 230°C/210°C fan/gas mark 8. 3. Rub the joint with oil, good quality salt (Dorset Sea Salt Co is great for this) & pepper. 4. Place in the centre of the oven and roast for 20 minutes. 5. Reduce your oven temperature to 180°C/160°C fan/gas mark 4 and roast for a further 30 – 35 minutes. 6. Remove from the oven and transfer to your carving board. 7. Rest is best – cover with foil and leave to rest for at least 20 minutes. Ovens, grills and hobs are all variable, so for perfect results we recommend using a temperature probe and cooking to the
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