Lamb Rump 2 x 300g

Lamb rump steak, cut from the rump at the top of the hind leg, is perfect for cooking fast (pan, BBQ or oven) and serving pink. Naturally lean and flavoursome, this is a great cut for marinating; think North African flavours or keep it simple with garlic and rosemary served with a punchy green sauce. 

Chef George Ryle inspires:
"If you are looking for a lamb steak then rump is the perfect option, the flesh is tender and the covering of fat helps to add depth of flavour that is hard to beat. Cooked with care, being sure to render the fat, and then properly rested, this is a cut that is best cooked pink.

Try braising down some flat beans with plenty of olive oil, garlic and tomatoes - then whip up a black olive, anchovy and oregano dressing. Or artichokes, the spring variety, stewed in lots of olive oil with sweet onions, wine and a little stock - simmer gently and throw in a few stalks of mint (when you turn off the heat) to impart their distinct flavour. Or maybe a dish that is simple, pure and utterly delicious; fresh borlotti beans, cooked in stock with a drop of white wine, fresh garlic and rosemary needles. Simmered or baked until tender and served warm with lamb rumps and a salsa verde. Life, honestly, or life in a kitchen or at the table at least, doesn’t get better than this. Be sure to get some anchovies in your salsa, that’s the best way."

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale Lamb Rump is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.