Salt-Aged Heart of Rump (2.5kg)

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. 8-10 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. Season the joint with good quality salt before cooking (Dorset Sea Salt Co is great for this). 4. Place in the centre of the oven and roast for 25 minutes. 5. Reduce your oven temperature to 180°C/160°C fan/ gas mark 4 and roast for a further 55 – 60 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 cookingOur 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. 8-10 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. Season the joint with good quality salt before cooking (Dorset Sea Salt Co is great for this). 4. Place in the centre of the oven and roast for 25 minutes. 5. Reduce your oven temperature to 180°C/160°C fan/ gas mark 4 and roast for a further 55 – 60 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