Lamb Rump Steak

Succulent Portions of Lamb Rump with Ample Fat Covering

Our Lamb Rump Steak is cut from the rump at the rear of the lamb. Consider this a great lamb steak which needs finishing off with a quick roast at the end to ensure it cooks to perfection. They are cut into perfect individual portions and pack an amazing taste of true native lamb.

The lamb rump is cut from the area where the leg and the loin meet at the lamb's rear. It is becoming more common on top restaurant menus. You can expect to see it offered as an alternative to traditional steaks in more and more upmarket steakhouses. An ample level of fat, which renders down when it cooking makes this lamb extremely flavoursome.

Our favourite way to cook the Lamb Rump Steak is to pan roast the rump, a combination of cooking a traditional steak and a small joint. Take a heavy based frying pan or griddle and heat over medium heat, start by searing the lamb on the fat then all over concentrating on the layer of fat rendering this to a rich golden colour. Then finished off in the oven. Delicious served with ratatouille, or eggplant roasted with spices and cous cous.

Our recipe tips for cooking your Lamb Rump Steak

4 results

Based on your filter selection

Breed Dry Aged Serves Weight Farm Price Quantity
Wensleydale 14 Days 2 2 X 180g (6.3oz) Walburn Hall Farm, Richmond
North Yorkshire
£5.95
/ £2.98 each
Swaledale 14 Days 2 2 X 180g (6.3oz) Waitwith Bank Farm, Richmond
North Yorkshire
£5.95
/ £2.98 each
Masham 14 Days 2 2 X 180g (6.3oz) Nidderdale - Area of Outstanding Natural Beauty £5.95
/ £2.98 each
Texel 14 Days 2 2 X 180g (6.3oz) North York Moors National Park £5.95
/ £2.98 each
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Please note on breeds

From time to time the exact breed or farm may not be available at the time of despatching your order.
On such occasions we will endeavour to supply you with a suitable alternative.