Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Absolutely incredible from start to finish. This rump roasting joint was nothing short of outstanding. Cooked using the Hawksmoor ultra-slow rump method at 75°C for around 3–4 hours, it delivered everything you’d hope for and more.
The meat was beautifully tender, almost spoon-soft, yet still had that deep, beefy flavour you want from a proper rump. Every slice was juicy, rich, and packed with taste — proof that low and slow really is the way to treat a cut like this. The texture was spot on, and the flavour developed wonderfully over the long, gentle cook.
A truly memorable roast and a reminder that when quality meat meets the right technique, the results can be exceptional. This one will be hard to beat.”
