Ingredients:
1 whole Yearling MSA rump roast
125gm butter
½ Cup Maille Wholegrain Mustard
Salt & pepper

Method:
Remove the meat from the fridge at least 30 minutes before cooking so that it can come to room temperature. Preheat the oven to 180°. Make a series of slits in the rump roast and push in pieces of butter before covering the top with mustard. Sprinkle with salt and pepper before placing into an oven bag. Roast for 30 minutes per 500gm. Remove from the oven and allow to rest in a warm place for at least 15 minutes. Carve and serve with gravy made from the roast juices and your favourite veggies.

Serves: Number of servings depends on the size of the rump roast, but allow 250gm per person.

Note:  
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