The lamb rump joint boasts suprisingly tender meat that is packed with flavour. Lamb rump comes from the area over the upper leg and end of the back, just like beef rump. For this reason it creates a fantastic boneless joint.
Cooking lamb rump is moderately straightforward, it doesn't require a slow roast like many joints, but can be cooked faster in the oven and served very rare. A bbq lamb rump is also a great way to try this uncommon cut, the layer of fat over the joint absorbs and takes on the flavour of spices really effectively, using a bbq rub such as the Dorset Spice Sheds lamb shawarma rub is a great choice.
Avg Weight 680g
£25/Kg
Lamb Rump | 100% Grass Fed
Info
How It's Farmed
Delivery
We will always choose the weight from our stock closest to your choice as possible. However please allow a small ±50g tolerance for your selection.
After hanging for a minimum of 5 days, this lamb is butchered, then vacuum packed and frozen, perfectly preserving the best taste and quality at it's most fresh. Freezing also eliminates any food waste.
