Lamb Rump Organic 8oz – Great ValueLamb Rump Organic 8oz – Order Online or Call 07932 686498 to place an OrderLamb Rump Organic 8ozLamb Rump Organic 8oz8oz Lamb RumpOur 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 8ozWhether 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 meatDon’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 8ozAre Lamb Rump Steaks TenderThe 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 8ozSlow-Cooker Lamb CurryPut 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.Ingredients2 tbsp olive oil2 x 300g packs diced lamb leg2 onions, chopped4 carrots, thickly sliced3 garlic cloves, crushed5cm piece ginger, grated2 green chillies, deseeded, 1 finely chopped, 1 finely sliced1 tbsp garam masala1 tsp cinnamon2 tsp ground cumin15g fresh coriander, leaves picked and stalks finely chopped400g tin chopped tomatoes100ml lamb stock400ml light coconut milk125g spinachrice or naan, to serve (optional)MethodHeat 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 8ozScatter with sliced chilli and coriander leaves, and serve with rice or naan, if you like.chops new season lambseason springrump of lamb
