Rolled rump roast

Roasts

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We don't ship just yet. You must come pick up your order at the farm in Floyds Knobs, IN.

Where it comes from

The rump, at the top of the back leg. Rolled and tied so it cooks evenly.

A lean, flavorful roast that holds its shape and slices into neat rounds.

Thaw it in the fridge for a day or two.
Brown it on every side in a hot pan with a little oil.
Cook it covered at 275 with a cup of broth, onions and garlic for about 4 to 5 hours, until it pulls apart with a fork.
Keep it under 325 the whole time. Low and slow is what makes lean bison tender.

Best at 275Never over 325

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