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This Lamb Rump has the fat left on. This insures maximum tenderness and succulence. Treat this quick-cooking cut like a small roast that can be sliced to serve. It comes from where the leg joins the loin. Each rump will be plenty for one person.

Toss the rumps in olive oil, some chopped garlic and salt and freshly ground black pepper. You can also add a chopped herb such as thyme for additional flavour. Let them marinate for 30 minutes. 

Heat an ovenproof frying pan until hot and brown the fat side well. Turn over and place 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 15 minutes. Slice across the grain of the meat and serve.

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