Description
The hump sits over the shoulder of a Zebu, and it is mostly fat laced through muscle rather than a separate layer on top. That is why it bastes itself on a grill. Choma a piece of hump and it stays juicy long after a lean steak would have gone dry and grey.
Kenyans ask for it by name for nyama choma, and it earns that. Cut into cubes and grill over medium coals, turning often, about fifteen minutes. Do not walk away. It also makes an excellent stew when cubed smaller and browned hard first, though most people buy it for the grill.
We cut it to the size you ask for, in cubes or in one piece for roasting. Ask for the piece to be scored if you plan to roast it whole, so the fat renders into the meat. Keep it cold and cook it within two days.
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