A perfect centrepiece for Mother’s Day or Easter

There’s something wonderfully traditional about a beautifully roasted beef joint. Our 1kg Organic 28-Day Aged Beef Rump Joint is a fantastic choice for a spring gathering — whether you’re celebrating Mother’s Day, hosting family over Easter, or simply bringing everyone together for a proper Sunday roast.

Naturally reared and expertly dry-aged for 28 days, this rump joint delivers deep, rich flavour with a tender bite. It’s a classic cut that rewards simple cooking and good seasonal accompaniments.

How to Cook Your Beef Rump Joint (1kg)

Ingredients (for the beef)

• 1kg Organic 28-Day Aged Beef Rump Joint

• 2 tbsp olive oil or beef dripping

• 1 tbsp sea salt

• 1 tsp freshly cracked black pepper

• 2 cloves garlic, crushed

• A few sprigs fresh rosemary or thyme

Method

1. Bring to room temperature
   Remove the beef from the fridge at least 1 hour before cooking. This ensures even roasting.

2. Preheat the oven
   Set your oven to 220°C (200°C fan) / Gas Mark 7.

3. Season well
   Rub the joint with olive oil or dripping, then season generously with salt and pepper. Press the garlic and herbs onto the surface.

4. Sear for flavour
   Place in a roasting tin and cook at the high temperature for 20 minutes to develop a rich crust.

5. Roast gently
   Reduce the temperature to 180°C (160°C fan) / Gas Mark 4 and cook for:

   • 15 minutes per 500g for medium-rare

   • 20 minutes per 500g for medium

   For a 1kg joint, this is approximately 30–40 minutes after the initial sear, depending on preference.

6. Rest is essential
   Remove from the oven, cover loosely with foil, and rest for at least 20 minutes. Resting allows the juices to redistribute, ensuring tender slices.

Mother’s Day & Easter Roast Dinner Idea

To make this joint truly special, serve it as part of a seasonal roast with spring flavours.

Spring Roast Accompaniments

Crispy Roast Potatoes (Cooked in Beef Dripping)

• 1kg Maris Piper potatoes

• 2 tbsp beef dripping

• Sea salt

Parboil potatoes for 10 minutes, rough up the edges, then roast in hot dripping at 200°C for 45–60 minutes until golden and crisp.

Honey-Glazed Carrots & Parsnips

• 3 carrots, peeled and batoned

• 2 parsnips, peeled and batoned

• 1 tbsp honey

• 1 tbsp olive oil

• Fresh thyme

Toss together and roast for 30–35 minutes until caramelised.

Yorkshire Puddings

• 140g plain flour

• 4 eggs

• 200ml milk

• Pinch of salt

Whisk together and rest for 30 minutes. Pour into hot oiled tins and bake at 220°C for 20–25 minutes until risen and golden.

Simple Red Wine Gravy

• 1 tbsp plain flour

• 200ml beef stock

• 100ml red wine

• Juices from the roasting tin

Whisk flour into roasting juices over heat, gradually add stock and wine, simmer until thickened.

Why Rump?

Rump is leaner than rib but still beautifully flavourful, especially when dry-aged. It slices cleanly, making it perfect for sharing around the table — exactly what Mother’s Day and Easter are about.

Choosing organic means that not only are you serving exceptional quality, but you’re also supporting higher welfare farming and skilled butchery. It’s food made with care, from farm to carving board.