Also referred to as chump, rump comes from the back side of the lamb where the top of the leg meets the loin. It’s a plump yet lean cut, with a generous layer of fat to keep the meat juicy. Unlike beef rump, lamb rump isn’t quite as popular, but it definitely should be. Best for: quick roast
DescriptionFernhill Farm says:
Our lambs are born in Spring as nature intended; arriving into the world with the first nip of luscious Somerset pasture growth. Slow to mature, they are raised purely on our farms herbs and grasses. Dry aged, slow grown, 100% grass and herb fed. Eve
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 4 days
Herb crusting is a great way to retain moisture in a leaner cut of meat and works a dream with lamb rump/chump steak. Blitz woody herbs such as rosemary and thyme with garlic and homemade breadcrumbs until course. Brown the steaks in a hot pan then brush with mustard and roll in your herb crust. Roast in the oven until slightly pink in the middle (about 15–20 minutes) and rest for 10 minutes before slicing and serving.