Mad Butcher's Butcher Est. 1971

+09 521 0903

Barbecued Whole Rump


- 1 whole rump (fat on)
- 1 cup wholegrain mustard
- salt/pepper
- 3 sprigs rosemary
- olive oil
Serves : 10-15
Cooking time:


  • 1. Pat the rump dry with absorbent paper.

  • 2. Season all surfaces with salt and pepper.

  • 3. Smear the mustard over all meat surfaces & drizzle with a little olive oil.

  • 4. Place onto the top rack of the BBQ and add 3 sprigs of fresh rosemary .

  • 5. Close lid and cook for between 3-5 hours

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


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