Prime lamb rump cut is a favourite in restaurants and hotel menus we supply. It has a slight fat covering which keeps the meat moist and tender, while adding some great flavour as it crisps on cooking.
These beautiful British lamb rumps cook in much the same way as a beef steak as it is an individual cut and so it can be roasted or pan fried.
Place fat side down in a frying pan of oil on a low heat, to render the fat, and then turn the rump and brown it all over in the pan, before transfering it to a hot oven (170ºC/gas mark 3) and roasting for 10-12 minutes until medium.
Serve with some pulses or summer vegetables, such as broad beans, peas and mint.
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