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Lamb Rump 8oz – Buy Online or simply call 07932 686498 to place an Order
Lamb Rump 8oz – Business Customers Welcome – Next Day Delivery.
Lamb Rump 8oz – N&C Produce – Only the Finest Lamb – Outstanding Quality.
We Generally delivers in Packs of 2 which are on disposable tray and Vac Pac
Very similar to beef rump, lamb rumps have a similar depth of flavour and benefit from soft tender meat that’s kept moist by the delicate marbling and layer of fat.
Super-tender lamb, our Lamb Rumps offer an impressive sweet taste reflecting the quality of the lush pastures where the lamb flocks mature on diets of natural pasture grass all year round.
East Cumbria Lamb Rump 8oz are one of the most popular lamb cuts.
All our Est Cumbria Lamb rumps are carefully prepared by our highly skilled butcher.
As a result, they come fully de-boned, trimmed, and in a perfect squared portion.
Most importantly we only select the finest East Cumbria Lambs from across this fine historic county.
East Cumbria Lamb is farmed on lush hillside grasslands perfect for sheep, not crops.
Sheep farming has taken place in East Cumbria for centuries.
As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries.
Most Importantly their diet of East Cumbria grass creates a wonderful flavour.
After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.
East Cumbria Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.
Recommended Cooking Instructions
- Firstly, bring the Lamb Rump to room temperature
- Season with salt and pepper
- In a hot pan, seal fat side down
- Place it into the oven at 180C for 20 minutes for Medium.
- Most importantly, enjoy.
Is Lamb Rump a Good Cut
Don\’t let this put you off in the slightest, lamb rump is an amazingly tasty cut. It is
Usually served off the bone, but occasionally bone-in, and makes an excellent and some would argue economical two person roasting joint.
What temperature should Lamb Rump be cooked at
Roasting
| Roasting | ||
|---|---|---|
| Rare | 48-50°c rested | 52-54°c Roast for 10 Minutes 190°c |
| Medium Rare | 52-54°c rested | 56-58°c Roast for 15 Minutes 190°c |
| Medium | 56-58°c rested | 60-62°c Roast for 20 Minutes 190°c |
| Well Done | 65-68°c rested | 70-75°c Roast for 25 Minutes 190°c |
Lamb Rump 8oz With Rosemary & Mint
Product Description
Lamb rump joint with a herb seasoning.
Lightly seasoned with salt and cracked pepper
Ingredients
INGREDIENTS:
Lamb (96%), Parsley, Onion Powder, Garlic Powder, Sugar, Cornflour, Cracked Black Pepper, Salt, Spirit Vinegar Powder, Mint, Rosemary, Thyme, English Garden Mint.
Roasted Lamb Rump with Potatoes, Asparagus and Mint Dressing
Ingredients
- 1 lean lamb rump portion (weighing 225-280g)
- 1 teaspoon dried oregano
- 400g baby new potatoes, thinly sliced
- 3 tablespoons rapeseed or olive oil
- ½ bunch fresh asparagus, trimmed and halved lengthways
- For the Mint Dressing
- 1 large handful fresh mint
- 4 tablespoons good balsamic vinegar
Method
- Preheat the oven to 200°C, 400°F, gas mark 6.
- Season the steaks and dust with the oregano on both sides.
- Put the potatoes in a shallow baking tray and coat in the oil, shake well and cook in the oven for 20 minutes.
- Remove the tray from the oven, scatter over the asparagus, position the lamb on top of the potatoes and cook for 15-20 minutes, turning once.
- To prepare the dressing; in a small bowl mix the ingredients together.
- Arrange the potatoes, asparagus and lamb on a serving board, drizzle over the dressing and serve immediately.
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