Lamb Rump: a small British roasting joint with big flavour.

Our British lamb rump is a neat single joint cut from the top of the leg, naturally reared on British farms and trimmed by our butchers. You get the deep flavour of a traditional roast without the size or the hours in the oven. It suits a smaller Sunday lunch just as well as a midweek meal.

• British lamb rump with rich, distinctive flavour
• Roasts in under half an hour
• Also good for braising, stewing and batch cooking
• Prepared and trimmed by skilled butchers

What is lamb rump? Lamb rump is a tender, flavour-rich cut from the top of the leg (the hindquarter). It sits between a lean steak and a roasting joint: quick enough to roast in under half an hour, yet full of the deep flavour you'd expect from a slow-cooked cut. An easy, impressive choice for a smaller roast.

How to cook lamb rump. Sear the joint fat-side down in a hot pan, then roast at 190°C (Gas 5) until the centre reaches 55°C for medium-rare or 60°C for medium. Take it out of the oven a few degrees early and rest it for 10 minutes before carving. Explore more cuts in our British lamb collection.