Rump roast is a little more tender, though you’ll find more flavor in chuck. Oftentimes, these cuts can be used interchangeably, but it really depends on the recipe and what you are trying to ...

In the recipe, a simple but classic seasoning blend gives the rump roast the exact flavor profiles you want. All it takes is black pepper, salt, then some dried rosemary and dried thyme.

1. Preheat oven to 325 degrees. 2. Season meat with salt and pepper then dredge in flour. 3. Add vegetable oil to Dutch oven or roasting pan and tilt pan to cover bottom with oil. Heat to high or ...

Ask your butcher for boned, skin-on lamb rumps, the chump end that would otherwise be chump chops. Count on about 200g meat a person, ie three small or two large rumps. Serve with small boiled ...

For the mushroom sauce, mix the flour and milk in a small bowl or jug, then set aside. Melt the butter in a pan over medium heat. Add the onion and garlic, and sauté for 2–3 minutes, or until ...