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.
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
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)
Bring to room temp; pat dry. Score the fat lightly; season well.
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.
BBQ:
Sear over high heat to colour, then move to indirect heat to finish, lid on.
Centre temps (guide): Rare ~52–55°C, Med-rare 57–60°C, Medium 63°C, Med-well 68–70°C.
Rest 8–10 mins, then slice across the grain.
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
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
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.
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Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
