Stuffed Rump Cap

Serves up to 6 people - around 2kg

A holiday favourite! This classic rump cap is stuffed with bacon, smoked calabrese, and chimichurri for a deliciously bold flavour combination.

> This item requires cooking.Cost is per unit, not by weight.
Order until 15th December to avoid disappointment. Christmas Menu orders will be available for pickup from 19/12 to 24/12.

• We do not personalize items.
• This menu is not gluten- or dairy-free.
• Last day to place orders is Monday, 15/12 by 10:00 p.m.
• Products must be picked up at Churras Perth (149 Brisbane St, Perth).
• Photo for illustrative purposes only.

COOKING INSTRUCTIONS

Preheat the Oven:

• Preheat your oven to 180°C (350°F).

2. Prepare the Stuffed Rump Cap:

• Remove the stuffed rump cap from the fridge 30 minutes before cooking to allow it to come to room temperature.
• Brush the outside of the roll with olive oil or melted butter for a golden crust.

4. Roast the Rump Cap:

• Roast the meat in the preheated oven for approximately:
  • Medium-rare: ~1 hour 15 minutes
  • Medium: ~1 hour 30 minutes
  • Well-done: ~1 hour 45 minutes

5. Check the Internal Temperature:

• Use a meat thermometer to check the internal temperature:
  • Insert the thermometer into the center of the meat (avoiding the stuffing) and the middle of the stuffing to ensure both are cooked to safe levels:
    • Meat: 60–75°C depending on doneness preference.
    • Stuffing: 74°C to ensure food safety.

6. Rest the Meat:

• Once the desired temperature is reached, remove the rump cap from the oven and transfer it to a cutting board.
• Tent loosely with aluminum foil and let it rest for 15–20 minutes. This allows the juices to redistribute, ensuring tender and juicy meat.

7. Carve and Serve:

• Remove the butcher’s twine or netting.
• Slice the rump cap into 1.5–2 cm thick slices, ensuring even portions of meat and stuffing in each slice.
• Garnish with fresh parsley or rosemary for a festive presentation.