Lamb Rump
Lamb rump is one of the trendiest cuts of lamb amongst great British chefs - and for good reason. Climbing the ranks from underrated to now one of the most favoured meats on à la carte menus. Lamb rump has a memorable flavour, more complex than the loin and less fatty than a shoulder. The layer of fat should be rendered when searing before flipping the rump, sealing, and placing in a warm oven to finish. Rest it well to allow the muscle to relax and the centre run blushing pink.
Weight: 180 - 200g
Lamb rump is one of the trendiest cuts of lamb amongst great British chefs - and for good reason. Climbing the ranks from underrated to now one of the most favoured meats on à la carte menus. Lamb rump has a memorable flavour, more complex than the loin and less fatty than a shoulder. The layer of fat should be rendered when searing before flipping the rump, sealing, and placing in a warm oven to finish. Rest it well to allow the muscle to relax and the centre run blushing pink.
Weight: 180 - 200g
Lamb rump is one of the trendiest cuts of lamb amongst great British chefs - and for good reason. Climbing the ranks from underrated to now one of the most favoured meats on à la carte menus. Lamb rump has a memorable flavour, more complex than the loin and less fatty than a shoulder. The layer of fat should be rendered when searing before flipping the rump, sealing, and placing in a warm oven to finish. Rest it well to allow the muscle to relax and the centre run blushing pink.
Weight: 180 - 200g