Either is best served rare or medium rare carved into large, thin slices, something easy to do as there are no bones. Rump is very good for pot roasting, too.

The principle of pot roasting is long, slow cooking of the meat in a fairly heavy cooking pot (with a tight-fitting lid) in a small amount of liquid which can be stock, wine or cider.

This creates a steamy atmosphere inside the closed pot, which keeps the joint moist as it cooks. Herbs and vegetables may be added too, and sometimes the meat is marinated first. T

The finished dish should be very tender and succulent.