The rump and leg makes good roasts when they are braised at low temperatures for long periods of time. This gives the collagen in the meat time to break down and impart their great flavours.

Is the connective tissue inside the meat. Collagen has a great flavour and can be very tender if the meat is cooked properly

You can use whatever wine you like but the chef at Townsend prefers to serve an Amarone from Italy.