Barbecued Whole Beef Rump

Barbecued Whole Beef Rump

Serves 10-15


  • 1 whole beef rump (fat on)
  • 1 cup wholegrain mustard
  • salt/pepper
  • 3 sprigs rosemary
  • olive oil


  1. Pat the rump dry with absorbent paper.
  2. Season all surfaces with salt and pepper.
  3. Smear the mustard over all the meat surfaces and drizzle with a little olive oil.
  4. Place onto the top rack of the barbeque and add 3 sprigs of fresh rosemary.
  5. Close lid and cook for between 3-5 hours.

One of the best parts is the leftovers – they make seriously wonderful sandwiches!

Related products

Whole Beef Rump
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Beef Rump (Whole)

Introducing the beef rump, the new star of your next family gathering. It’s hard to find a more versatile cut that will spice up any occasion and suit every member's tastes. You can roast this juicy meat whole for an impressive centrepiece or even cook it as steaks if you're feeling extra creative. This whole New Zealand grass-fed prime steer aged beef rump is sure to please everyone at your table with its flavour and tenderness.  Country of Origin, New Zealand. Try smearing with whole grain mustard and a twist of freshly ground black pepper before roasting or try it with Rum & Que Slap It On Mustard Sauce.

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