The rump of lamb is a succulent boneless piece of meat which is located between the leg and loin of lamb. It is a fantastic roasting option for a special occasions.
Butchers Tip
To keep all the juices in, make sure you sear all sides of the lamb before placing it in the oven.
£12.00
Cooking Tips
1.Preheat the oven to 190C/gas mark 5
2.Place a large frying pan over a high heat
3.Put the rump in the pan fat-side down and cook until golden brown
4.Quickly sear on the other side for 1 minute
5.Transfer to a wire rack and place in the oven over a baking tray and cook for:
Rare = 16 Minutes
Medium = 20 Minutes
Well done = 25 Minutes
6.Remove from the oven, cover with foil and rest for at least 5-10 minutes
Please Note, the above is only a guide and ovens may vary in temperature.
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