Rumproast....let's see....I used to be able to say I'd never made this, but I'm just starting to explore the possibilities, I must have a recipe around here somewhere...

AH..here we go.

Stuffed Rumproast:

You're going to be keeping your rumproast at constant low heat for a very, very, very long time...so make sure it's comfortable and well supported before you start.

Now you have to tenderize your rump. Begin by working your fingers slowly over the surface, stroking it lightly first, then working your fingers well into the muscle. Don't be shy, and make sure to slip your fingers in all the grooves. This treatment should both tenderize the meat and raise the temperature to begin the cooking process....small moans are a good sign, but you can be sure you're at the temp you want when the rump presses back against your hands, spreading the crease.

Optionally, you bring up the color of your rump with several quick hard swats across the thickest part of the rump. Repeat whenever necessary to maintain desired shade.

Now, as everyone knows, you want to get the flavor deep into the rump while it cooks. Work your seasoning lube into the crease, first with your fingers...then, using the same sort of sausage you'd use in the knockwurst, slowly push the seasoning deeper into the roast, moving forward a fraction of an inch at a time.

Once fully penetrated with flavor, keep the sausage moving slowly to maintain the heat for as long as necessary to cook the rumproast and the sausage simultaneously. You'll know it's done when the juices run out creamy and thick.