Veal Rump +/-3kg

The veal rump is a cut that comes from the back of the veal carcase, next to the loin and hip bone. The rump is made up of five rump muscles, each which have their own level of tenderness and texture. Roast the rump whole for a delicious centre piece for your Sunday roast, or alternatively cut it into steaks or medallions. The flavour of veal rump is beautifully rich, and pairs well with rich red wine sauce and wild mushrooms.