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Mar 2, 2013 10:18 AM
Discussion

Rump Roast

Fat cap side up or down?

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  1. 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.

    2 Replies
    1. re: bairice

      Searing is done, ready for oven. Assuming fat cap on top while in oven...?