Free Range Lamb Rump Roast

A highly underrated cut from the chump of the lamb, the rump not only delivers serious flavour, but also holds the tenderness of the loin. Naturally lean, but with a cap of fat crowning the top, it is perfect for roasting or cooking on the bbq as the fat renders down into the meat leaving it juicy.

Hand-reared on our farm here in Bruton, this Lamb Rump Roast is from our award-winning grass-fed flocks, which lead full, happy lives and are free to roam our beautiful 1,000 acre estate year round.

This is a cut that was made to be served pink - just be sure to render the fat down and rest before serving. Perfection.

How to cook: For best results, combine pan searing with roasting. Before cooking, get your lamb rump out of the fridge and bring to room temperature. Preheat your oven to 200c (215c for non fan assisted) and rub the lamb with a paste of minced garlic, chopped rosemary, olive oil and seasoning, whilst pre-heating a heavy based frying pan over a medium to high heat. Add a tablespoon of olive oil and sear the lamb rump roast on all sides until richly golden in colour. This step helps to develop a nice crust and seal in the flavours. Transfer to the centre of your oven and cook for approximately 15-20 minutes, till your meat thermometer reads a minimum of 56c - this step is, really, down to your desired level of doneness. Once cooked, remove the lamb rump roast from the oven and let it rest for about 10-15 minutes. This resting period allows the juices to redistribute throughout the meat and ensures a juicy and tender roast.