Perfect roast beef

Remove rump from refrigerator and bring to room temperature (1-2 hours) before cooking. Pre-heat oven 230C fan-forced.

Place garlic, lemon rind, thyme, salt and pepper in mortar and pestle; pound to a paste. Mix in olive oil. Rub mixture into beef rump.

Place rump on a wire rack in a shallow roasting pan. If you don't have a wire-rack, split a large carrot into quarters lengthways and use as trivet.

Cook the rump for 20 minutes at 230C, then reduce heat to 110C and cook for 2-2½ hours until a meat thermometer registers 58C-60C (medium rare) or as desired.

The roast is done when the temperature in the centre of the roast reaches, 49C-52C for rare, 55C-60C for medium rare, 63C-66C for medium, and 68C-74C for well done.

Remove roast from oven, put in a warm place and rest meat (10-15 minutes) before slicing.