I was fortunate enough to be invited to Taste of Sydney a few years ago by the SA Tourism folk. This was a dish I cooked there. It was also where I met Lennox Hastie from the Firedoor and ate a 426-day aged piece of meat. Mebos has such a unique flavour and is an ingredient that is not often used.
Colour the rump on the grill or in a pan. Place the lamb into sous vide bags with the rosemary. Cook at 68°C for 90 minutes, then chill in an ice bath. To serve, reheat in the water bath for 30 minutes and finish on the grill with olive oil and sea