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Lamb Rump

£24.99
£24.99
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Lamb Rump

Full product description

Lamb rump is the sleeper hit of roast-night cuts—tender, flavour-packed and quick to cook. It loves a hot sear to render the cap of fat, then a brief finish in the oven or on the BBQ for a blushing centre. Slice across the grain and you get neat, juicy slices with proper lamb character. Keep it classic with rosemary and garlic, or brighten it with lemon and a herby dressing.

Why you’ll love it

  • Tender single-serve joint with rich lamb flavour

  • Quick to cook: pan + oven or BBQ

  • Fat cap renders and bastes as it roasts

  • Carves beautifully into tidy slices

Cut details

  • From the rump (hindquarter), boneless with a natural fat cap

  • Typically portion-sized joints (weights vary by piece)

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

  1. Bring to room temp; pat dry. Score the fat lightly; season well.

  2. Pan + oven:

    • Render fat-side down in a hot pan 3–5 mins until golden.

    • Flip, then transfer to 180°C (fan 160°C) for 8–14 mins, depending on size.

  3. BBQ:

    • Sear over high heat to colour, then move to indirect heat to finish, lid on.

  4. Centre temps (guide): Rare ~52–55°C, Med-rare 57–60°C, Medium 63°C, Med-well 68–70°C.

  5. Rest 8–10 mins, then slice across the grain.

Serving ideas

  • Garlic, rosemary & lemon with roast potatoes and greens

  • Mint salsa verde with charred courgettes and peas

  • Middle Eastern spices (cumin, coriander) with yoghurt and flatbreads

  • Spring plate: asparagus, jersey royals and a pan jus

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, cook within 1 day

  • Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

FAQs

Is lamb rump tender?
Yes—naturally tender when rested and sliced across the grain.

Do I need to trim the fat cap?
Keep most of it on; render in the pan for flavour, trim on the plate if you prefer.

Can I cook it pink?
Absolutely—follow the temperature guide and rest well.

Whole or sliced?
Cook whole, then slice for the best juiciness and presentation.