Top rump, also commonly known as thick flank, is sourced from the rear of the cow and it's a very lean meat.
Season the joint well with salt and pepper and bring up to room temperature. Pre heat your oven to 230°C/450°F/Gas 8.
Place the joint in a roasting tin and cook for 15 minutes.
Turn the heat down to 160°C/325°C/Gas 3.
Continue to cook for another 45 mins for rare, 1 hour for medium and 1 hour 15 mins for well done.
Cook lamb mince to make meals from succulent meatballs, burgers and shepherd's pie
variations, or more exotic dishes like koftas and moussaka.
All ovens cook slightly differently so the best test is to push a skewer in to the centre of the joint and
look at the colour of the juices, red for rare, pink for medium and clear for well done.
Rest the joint for a good 15 mins in a warm place before carving, this is very important as the meat