14 Days Dry-Aged Texel Lamb Rump Steak
Farm: North York Moors National Park
Shelf Life: 6 Days
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 Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints
Tasting Notes: Delicate, Sweet, Rounded
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|