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!

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