Cut from the bottom of the rump, the Maminha is triangular in shape and is fairly marbled ensuring succulent flavours are coming across with every single bite. The triangle shape of the Maminha means you can either roast or BBQ it. This product will light up any meal with its delectable texture. It’s perfect for family roasts through to a dinner party to impress the boss!
We love to roast it whole, season with Maldon salt and a touch of oil. Roast in a preheated oven at 220 for 10-15 minutes. Turning the fat, a delicious golden brown, this will lock in the beautiful flavours, and keep the roasting joint juicy and tender during cooking. Turn the heat down to 160 and cook for a further 40-50 minutes depending on how rare you like it. Wrap in foil after cooking and let it rest – this will allow juices marinate the meat, meaning a tender and flavour-packed slice for every plate.