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This quick cooking cut of low fat lamb is like a small roast. It comes from where the leg joins the loin.

Toss the rumps in a little extra virgin olive oil, chopped garlic, a little salt and some freshly ground black pepper (you can also add a chopped herb such as fresh oregano).

Let the rumps marinate for 30 minutes then brown all over in a hot pan.

Then do what chefs do and finish the lamb in the oven by putting the pan in a preheated 200°C oven for 10 minutes or until you see beads of rose coloured juices coming to the surface of the lamb.

Remove from the oven, transfer to a plate, cover loosely with foil and rest 5-6 minutes then slice across the grain of the meat and serve.

These rumps can also be panfried at a lower temperature or barbecued on a medium heat barbecue.

Each rump will generously feed 1 person.