British beef top rump roasting joint.A succulent, juicy cut for roasting, from British breeds chosen for flavour and tenderness. Delicious with roast potatoes, Yorkshires, horseradish and fresh vegetables. All our beef is higher welfare, bought only from farmers we know and trust, who share our values.
Suitable for freezing
Waitrose own label
per 100g
Energy
1105kJ 266kcal
PER 100g
Energy
1105kj 266kcal
13% RI
Fat
20.80 g
High
30% RI
Saturates
8.70 g
High
44% RI
Sugars
0.0g
Low
0% RI
Salt
0.14 g
Low
2% RI
RI = % of your daily reference intake
INGREDIENTS: British beef (100%).
Warnings
Remove all packaging (including absorbent pad, if present) and allow to breathe for 10 minutes.. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses.. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully.. All cooking appliances vary. This is a guide only.
Storage and Usage
Keep Refrigerated
Suitable for Home Freezing
. Contains 0 Servings
Typical values
PER 100g
Energy
1105kJ
1105kJ
Energy
266kcal
266kcal
Fat
20.8g
20.8g
of which saturates
8.7g
8.7g
Carbohydrate
0.0g
0.0g
of which sugars
0.0g
0.0g
Fibre
0.0g
0.0g
Protein
19.7g
19.7g
Salt
0.14g
0.14g
Preparation and Usage
Preparation: Remove all packaging (including absorbent pad, if present) and allow to breathe for 10 minutes. Wash hands after handling raw meat. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only.
Gas 9, 240°C, Fan 220°C
Medium - 50 mins
Well done - 1 hour 20 mins
Preheat oven. Place the joint in a greaseproof paper-lined roasting dish, place in the centre of the oven and cook for the time stated. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker joints, additional cooking time may be required. Once cooked, allow to rest for 15 minutes before serving. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Remove strings before carving. Do not reheat once cooled.
Origin Information
from British beef
United Kingdom
Cooking Instructions
General
Remove all packaging (including absorbent pad, if present) and allow to breathe for 10 minutes. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only.
Oven cook
From Chilled
Preheat oven. Place the joint in a greaseproof paper-lined roasting dish, place in the centre of the oven and cook for the time stated. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker joints, additional cooking time may be required. Once cooked, allow to rest for 15 minutes before serving. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Remove strings before carving. Do not reheat once cooled. (Time Medium 50 mins Well Done 1 hr 20 mins, Oven: 240ºC, Fan: 220ºC, Gas: Gas Mark 9)
Recycling
Component
Material
Recyclable
absorbent pad
Mixed Material
bag
Plastic - Other
label-glued
Paper & card
string
Mixed Material
Disclaimer
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
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Items from our fresh service counters may be affected by traces of allergens from other products. If you are affected by a food allergy or intolerance, we suggest you select from our prepacked ranges, the packaging of which detail allergen information.
