Hereford Roast Rump with Thai Spices

A great beef roast featuring an unsual cut – a boneless rump roast. Great for all festive occasions, including Christmas. The joint is marinated in a delicious Thai-style marinade (containing sweet chilli sauce, lime zest, lemongrass, fresh ginger and a little oil). A great centre-piece.

Serves: 6

Total time (prep and cooking): 2 hours (for 3lb lean rump roast)


  • 1.3kg/3lb lean rump roast
  • Salt and freshly milled black pepper

Thai Marinade

  • 120ml/8tbsp prepared sweet chilli sauce
  • Grated zest of 1 large lime
  • 3 lemongrass stalks, finely chopped
  • 1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped
  • 30ml/2tbsp rapeseed or olive oil


  • Preheat the oven to gas mark 4-5, 180-190°C, 350-375°F.
  • For the Thai marinade: in a small bowl mix all the ingredients together.
  • Place the joint on a chopping board, score the skin, season and brush the marinade all over the joint. Cover and marinate in the refrigerator for up to 2 hours.
  • Put the joint on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any beef juices. Cover with foil if browning too quickly.
  • Remove the joint from the tin, transfer to a warm plate, cover with foil and rest for at least 20 minutes.
  • Serve the joint with seasonal roasted vegetables.