Lamb

Lamb Rump

Taken from the top of the leg cut, lamb rump is a superbly textured, flavoursome cut of meat. Lamb rump is a very refined cut and one of the purest flavoured cuts of lamb available. Flash fry your rumps and finish in the oven before basting.

What you get: 2 pieces (240g each) · serves 2

How to cook: Pre heat your oven to 200°C Meanwhile take a pan and place on a medium high heat. Dry and season your rump with salt and black pepper. Once the pan is hot add a small amount of oil before adding your rump skin side down. Regularly turn your rump till there is a good colour all around. Add 2 sprigs of rosemary and garlic and a large knob of butter. Lower the heat and baste your rump for a minute in the butter before putting in the oven skin side up. Check after 3 minutes the internal temperature should be 56°C. Remove from the pan, rest well and carve across the grain.

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Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Take steaks and joints out of the fridge 30 minutes before cooking and pat them dry. Steaks and whole joints can be served pink in the middle. Rest steaks for a few minutes and joints for 15–20 minutes before carving.

Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.