Fat cap side up or down?
Depends on how you're cooking it. I assume you are searing it first, so I would sear it fat side down and keep the fat towards the heat source. This will allow the fat will render out and leave a nice crispy surface that's full of flavor.
Searing is done, ready for oven. Assuming fat cap on top while in oven...?
Roast Your Own
Can I roast a rump roast
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