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Lamb Rump

Our Yorkshire lamb rump joint is a favourite with our chef clients. Can be roasted in one piece or cut into two smaller joints and roasted individually.

Our Yorkshire lamb rump joint is a favourite with our chef clients. Can be roasted in one piece or cut into two smaller joints and roasted individually.

BBQ and GrillingRoast

£18.07

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Earn up to 18 Taste Points.

Taste Tradition Meat Delivery Box

Our delivery service allows you to pick a delivery date in advance when you reach the checkout.

Next day delivery is free on orders over £45.

Our deliveries are Tuesday to Friday as standard and we also offer a Saturday delivery as a premium service, but this is unfortunately an expensive option, so it’s much better to try and plan ahead.

Your order will be kept fresh in our insulated boxes and the box can be used as storage for larger cuts if you replace or re-freeze the ice sheets. This comes in very handy when you don’t have enough room in your fridge on busy special occasions.

How to store meat

 

Lamb rump has become a popular cut with our chefs. This is partly because it tends to be cheaper than leg, but also makes handy sized portions and has a good layer of fat. The lamb rump also lends itself to being quickly roasted in a hot oven. You can cook it whole or divide it into portions first

Cooking a lamb rump couldn’t be simpler. All you need to do is pre-heat your oven to 200°c and heat a large oven proof frying pan to a high heat, then rub your lamb with some oil and season with sea salt and black pepper. Sear the lamb on both sides for around 2 minutes per side, then put the pan in the hot oven for around 15 – 20 minutes depending on how you prefer your lamb. Take out of the oven, cover loosely with some foil and leave to rest for 10 minutes before serving.