Barbecued Whole Rump
- 1 whole rump (fat on)
- 1 cup wholegrain mustard
- 3 sprigs rosemary
- olive oil
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!