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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Rump Roast in Marinade Recipe

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This recipe for Rump Roast in Marinade is from Geri's Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 c. vinegar (or cider)
2 1/2 c. water
3 onions, sliced
1 lemon sliced
12 cloves, whole
2-3 bay leaves
6 black peppers, whole
1 1/2 T. salt
rump roast
Directions:
Directions:
1.Combine all ingredients and let stand at room temperature for 2 hours.
2. Add rump roast and cover with lid or foil.
3. For moist heat roasting, marinate meat for 24 hours in fridge.
4. For dry roasting or rotissing, marinate meat for 2-3 days in fridge, turning every 24 hours.
5. Before roasting, have meat at room temp for 4 hours.
Personal Notes:
Personal Notes:
Mother wrote “This really is good" at the bottom of the recipe card.

 

 

 

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