Directions

1. Step 1: Set up a two-zone charcoal heat
   
   Light a full chimney of charcoal. Bank coals to one side of the grill to create a hot zone and a cooler zone. Fit the lid and preheat for 10 minutes.

2. Step 2: Shape and skewer the rump cap
   
   Pat dry. If the fat cap is very thick, trim to about 6–8 mm. Score the fat in a shallow diamond pattern, cutting through fat only. Slice the rump cap into 3 equal pieces, each about 4–5 cm thick. Fold each piece into a C shape with the fat cap on the outside, then thread onto a long skewer so the pieces sit snugly.

3. Step 3: Season simply
   
   Salt generously on all sides. Add pepper only if you want it. Let the salt sit for 10 minutes while the grill stabilises.

4. Step 4: Render over indirect heat
   
   Place the skewer on the cooler side, fat cap facing the coals. Close the lid. Cook, turning every 8–10 minutes, until the fat begins to turn golden and the internal temp in the thickest piece reaches:
   Medium rare: 50–52°C
   Medium: 55–57°C

5. Step 5: Sear to finish
   
   Move the skewer to the hot zone. Sear, rotating constantly, for 2–5 minutes until the fat cap is deeply golden and crisp. If flare-ups start, lift the skewer briefly or shift back to indirect heat.

6. Step 6: Rest and carve
   
   Rest 10–15 minutes. Slice thinly off the skewer, always cutting against the grain. Sprinkle a pinch of salt over the sliced fat cap just before serving.