Chuck roast comes from the shoulder, while rump roast comes from the hindquarters. Both areas are hard-worked, muscular parts ...

The whole rump is cut into two even-sized joints and rolled. This joint is more difficult to carve than the ‘Premium’ Easy Carve Rump Roast version, as slices might fall apart. Rump roasting joints ...

rolled rump (indirect heat) 4 to 6 lbs. 18 to 22 minutes per pound 145 to 160 Beef - roast, sirloin tip (indirect heat) 3 1/2 to 4 lbs. 20 to 25 minutes per pound 145 to 160 Ham - fully cooked ...

Rump roast must, however, cook for a long time to become tender ... To serve it shredded and stewed, it should be rolled up and slowly roasted with vegetables and seasoned broth. After roasting, the ...

Roll the pork up into a long sausage shape, keeping it as tightly rolled as possible ... then pour in the wine. Roast the pork and vegetables for 30 minutes, then reduce the temperature to ...

It is usually sold boned and rolled, though it is sometimes available with bone in ... 4. Topside comes from upper rump and is a very lean cut with little to no fat marbled through meat, so it’s ...

What’s the Sunday roast? There are three roasts on offer - a 48-day aged Galloway shorthorn rump of beef,, roast rolled belly of Cumbrian pork and Devon red free-range chicken. The trimmings are honey ...

As one of the best cuts of meat for pot roast, a rump roast is a versatile meal option that you can also sear and cook in the oven. In either case, it's disappointing when the meat turns out to be ...