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Rolled Lamb Rump

£24.99
£24.99
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Rolled Lamb Rump

Full product description

A rolled lamb rump gives you all the flavour of rump with the ease of a compact roasting joint. We roll and tie it for an even shape that browns beautifully and carves into neat, blushing slices. Start by rendering the fat cap for golden colour, then finish gently in the oven or on the BBQ. Simple seasoning—salt, pepper, rosemary, garlic—lets the lamb shine. Rest well and slice across the grain for tender results.

Why you’ll love it

  • Boneless, rolled & tied for even roasting and easy carving

  • Fat cap self-bastes for juicy meat and great flavour

  • Quick to cook: pan-sear then oven or BBQ finish

  • Perfect for two, or slice as part of a sharing roast

Cut details

  • From the lamb rump, boneless, neatly rolled and tied

  • Natural fat cap retained for flavour (trim to taste after cooking)

  • Portion sizes/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 (most reliable):

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

    • Sear all over, then roast at 180°C (fan 160°C) for 12–20 mins (small joints) or ~20–30 mins per 500g to your liking.

  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, remove string, 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

Rolled vs unrolled rump—what’s the difference?
Rolling and tying creates a compact shape for even cooking and tidy slices.

Can I cook it pink?
Yes—follow the temperature guide and rest well for juicy, blushing meat.

Do I remove the string before cooking?
No—leave it on to keep the shape. Remove after resting and before slicing.

Do I need a marinade?
Not essential. Salt, pepper, rosemary and garlic are spot on. A little lemon at the end lifts the flavour.