Lamb Rump Organic 8oz – Great Value
Lamb Rump Organic 8oz – Order Online or Call 07932 686498 to place an Order
8oz Lamb Rump
Our Lamb Rump Butcher presents a delectable 8oz portion of prime lamb rump, crafted with utmost precision and expertise.
Indulge in the succulent tenderness of this exquisite cut, perfect for discerning palates seeking a memorable culinary experience.
The carefully selected lamb is sourced from trusted local farms, ensuring exceptional quality and flavour. Lamb Rump Organic 8oz
Whether pan-seared to perfection, slow-cooked for a melt-in-your-mouth texture, or grilled for a delightful char, our 8oz Lamb Rump promises to elevate your dining affair with its unrivaled taste and exquisite presentation.
Treat yourself to the finest and savour the ultimate indulgence with our impeccably prepared 8oz Lamb Rump.
Is Lamb Rump a good cut of meat
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. Lamb Rump Organic 8oz
Are Lamb Rump Steaks Tender
The lamb rump is an individual muscle piece cut from the hind leg of the lamb where the top of the loin meets the leg.
Lamb rump has a healthy layer of fat and skin that makes it tender and flavourful.
Rump is sought after around the world and we take pride in supplying the best from our independent British Farmer, Tom.
Butchered to order by our expert team, hand-packed in Somerset and delivered to your door – our Butcher’s Guide to Lamb Cuts tells you everything you need to know about our UK Meats. Lamb Rump Organic 8oz
Slow-Cooker Lamb Curry
Put your slow-cooker to good use with a rich slow-cooker lamb curry.
This ‘low and slow’ method of cooking the lamb and veg gives meltingly tender results and enriches the spiced coconut sauce with plenty of flavour.
Serve with rice or naan bread for the ultimate curry night.
Ingredients
- 2 tbsp olive oil
- 2 x 300g packs diced lamb leg
- 2 onions, chopped
- 4 carrots, thickly sliced
- 3 garlic cloves, crushed
- 5cm piece ginger, grated
- 2 green chillies, deseeded, 1 finely chopped, 1 finely sliced
- 1 tbsp garam masala
- 1 tsp cinnamon
- 2 tsp ground cumin
- 15g fresh coriander, leaves picked and stalks finely chopped
- 400g tin chopped tomatoes
- 100ml lamb stock
- 400ml light coconut milk
- 125g spinach
- rice or naan, to serve (optional)
Method
- Heat 1 tbsp oil in a deep non-stick frying pan over a medium-high heat.
- Brown the lamb in batches (without overcrowding the pan) for 5-8 mins.
- Season and transfer to the slow-cooker.
- Add the remaining oil to the pan and cook the onions and carrots for 10 mins over a medium heat until softened.
- Add the garlic, ginger, chopped green chilli, spices and coriander stalks.
- Stir well and cook for a further 1 min until fragrant.
- Transfer everything to the slow-cooker.
- Add the chopped tomatoes and lamb stock to the slow-cooker and stir to combine.
- Cook on a low heat for 6 hrs.
- Stir through the coconut milk and cook for a further 30 mins.
- Add the spinach to wilt through 5 mins before serving. Lamb Rump Organic 8oz
- Scatter with sliced chilli and coriander leaves, and serve with rice or naan, if you like.
chops new season lamb
season spring
rump of lamb
