Lamb Rump seems to be an underrated cut, but it’s a versatile and tasty meat choice with the layer of fat across the top seriously adding to its flavour. Roast, fry, grill or barbecue it – it works any which way.
Two – as half a pound of meat is generally enough for one, but depends on individual appetites.
Supplied chilled and Vacuum Packed. Store at < 5°C. See pack for shelf life. Suitable for freezing. Freeze on day of purchase and use within 12 months.
Remove all packaging and allow to sit for 15 minutes to bring up to room temperature. Season well and sear all sides in a medium hot frying pan. Place in a roasting tin , cover with tin foil and cook in a pre-heated oven at 180°C. Cook for 20 minutes per lb for Medium. See Roast cooking guide.
For allergens, see ingredients in capital letters.
The Rump cut comes from the back of the lamb. It has a layer of fat across the top, adding to its flavour.
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