Trim the rump of excess fat and sinew and gently cut away the triangular cap. This can be tossed with olive oil, chopped garlic, salt and pepper, browned in a hot frying pan then roasted in a preheated 220°C oven for about 10 – 15 minutes. Rest covered loosely with foil and slice across the grain of the meat.
Serve with a sauce of beaten sour cream, wholegrain mustard, thinly sliced spring onions and capers.
The remaining piece of the rump can be sliced across the grain of the meat to make rump steaks that are perfect for pan-frying or barbecuing.
