Whole, unsliced rump roasted in Weber kettle bbq


  • 1 whole rump (fat on)

  • 1 cup wholegrain mustard

  • salt/pepper

  • 3 sprigs rosemary

  • olive oil


  • 1.

    Pat the rump dry with absorbent paper.

  • 2.

    Season all surfaces with salt and pepper.

  • 3.

    Smear the mustard over all meat surfaces & drizzle with a little olive oil.

  • 4.

    Place onto the top rack of the Weber and add 3 sprigs of fresh rosemary .

  • 5.

    Close lid and cook for between 3-5 hours, checking on coals after 2-3 hours & restocking if necessary.

  • 6.

    To prepare the Weber/kettle:

  • 7.

    The Weber kettle must be out of a draught so that the heat can build up without being dispersed by breezes, bottom vents must be fully open.

  • 8.

    Stack 30 (or so) heat beads into each side compartment with a turkey sized drip tray in between to catch the juices.

  • 9.

    Fire up the heat beads and allow them to become bright red all over, then allow them to develop an ash coating (lid off at this stage) before placing the prepared whole rump onto the top rack immediately over the drip pan.

  • 10.

    Open the vent on the lid and replace lid.

  • 11.

    Don't remove it for at least 2 hours, then check the state of the coals. Remove rump and rack, disperse spent ash, add more coals (if required) heat them up as before (coals must get red hot & ashy BEFORE putting rump back in & replacing lid).

  • 12.

    Replace the rump and cook for approx 1-2 more hours for medium rare- or use a meat thermometer.

  • 13.

    Generally it takes around 3-5 hours to cook the whole rump - depending on the size of rump and the weather conditions.

  • 14.

    One of the best parts is the leftovers - they make seriously wonderful sandwiches!

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Posted by Charlie15Report
Phillipa: This looks good.

It looks like you have it right on the grill.
I haven't cooked this way before for roast, always used a rotisserie

Is your bbq on hot the entire time.
I have a propane bbq. Would I get it hot then turn down to medium, do you think?
Posted by Philippa WightmanReport
Sorry Charlie for not replying sooner - didn't see your comment!
-(Wish we could get a notice that "x" commented on your recipe so we don't have to go through each and every recipe we post in order to see whether a) anyone has asked a question b) made a comment etc)
I cook whole rumps on my Weber kettle - briquettes either side, drip pan in between, grill immediately above containing the 'roast' of choice.
Our Weber is the coal/briquette version (not the gas) - requires very little effort once you have it set up to cook the roast... just let it do it's thing and do not take off the lid until you're pretty sure it's done.
Might be worth checking out member chef Captain Cook aka Phil Hartcher and asking him - he's a bbq whizz by all accounts and may be able to offer advice. (I've commented on his Peking Duck, so if you go to my main overview page, his member name and the Peking Duck recipe are there so you can just click and go rather than searching for him)
Good luck!