A boned, rolled lean and tender joint. Also known as the chump, lamb rump is taken from the end of the back where it joins the leg. You couldn't ask for a tastier roast, and even better - you can cut it into generous steaks for a top midweek meal!
Our farmers' lambs are all native breed, outdoor reared and bred, free range and solely grass fed.
Native breeds include: Lleyn, Dorset, Jacob, Shetland and Suffolk.
Minimum weight: 500g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Simply season with some salt and pepper, sear the joint in a frying pan until the fat is golden brown. place it in a tray and bake for 30 mins at 210°C. Let it sit wrapped in foil for 20 mins, then enjoy.Check out more recipes
Split your rump in two – a perfect 35 minute roast for a couple of occasions