Lamb rump steaks are tender, juicy and full of character—perfect when you want steak-night speed with roast-level flavour. Each steak carries a thin fat cap that renders in the pan, basting the meat as it cooks. Sear hard for a golden crust, finish briefly in the oven or on the BBQ, then rest and slice across the grain for neat, blushing slices. Rosemary, garlic and a squeeze of lemon are all you need.
Tender single-serve steaks with rich lamb flavour
Fat cap renders for self-basting juiciness and great browning
Hot-and-fast friendly: pan, grill or BBQ
Butcher-cut for even thickness and reliable results
From the lamb rump (hindquarter), boneless with a natural fat cap
Typically cut 2–3 cm thick (size varies by batch)
Fresh, never previously frozen (unless stated on pack)
Bring to room temp; pat dry. Score fat lightly; season well.
Pan + optional oven:
Render fat-side down 2–3 mins until golden.
Sear the other side 1–2 mins; for thicker steaks, finish at 180°C (fan 160°C) 4–6 mins.
Grill/BBQ: High heat 2–3 mins per side, then rest. Lid on helps.
Centre temps (guide): Rare ~52–55°C, Med-rare 57–60°C, Medium 63°C, Med-well 68–70°C.
Rest 5–8 mins, then slice across the grain.
Garlic, rosemary & lemon with crushed new potatoes and greens
Mint salsa verde with charred courgettes and peas
Middle Eastern spices (cumin, coriander) with yoghurt and warm flatbreads
Pan jus finished with a knob of butter and a splash of white wine
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
Are rump steaks tender?
Yes—naturally tender, especially when rested and sliced across the grain.
Do I need to trim the fat?
Leave most on to baste while cooking; trim on the plate if you prefer.
Can I cook them pink?
Absolutely—follow the temperature guide and rest well.
Best pan for searing?
A heavy frying pan or cast iron for maximum crust.
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
