Lamb Rump
A wonderful roasting joint for smaller parties of 2-3 people. The rump hails from the harder-working back end of the animal, though the meat is far from tough. Sear in a pan first to render the cap fat, which is full of flavour and can be used to baste during cooking.
Average weight 400g.
£16.50
Season well and sear in a hot pan. Finish in the oven at 170C for 8-12 minutes, depending on the size.
If slicing into chump chops, grill or fry for 4 to 5 minutes on each side as you would a steak.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
