Boneless Full Lamb Rump comes from the back side of the lamb where the top of the leg meets the loin. It is an ample yet lean cut, with a generous layer of fat to keep the meat juicy. Pasture-raised lamb rump has a robust and full flavour. It can be roasted, braised, casseroled, stir fried or pan fried and is best served with a pink middle section. It is best known for roasting and when cooked the right way slowly on a low heat, it creates a melt in your mouth flavour as a tender roast.
Stockman Steaks provides general product information and product images for your convenience. Our products do not arrive cooked. This information and images are intended as a guide only, because products change from time to time. Please read product labels before consuming. If you require specific information to assist with your purchasing decision, we recommend that you email us email@example.com call us on 1800 57 32 42.
All of the weights of our products have a plus or minus 5% variance for boneless choices and a 10% plus or minus variance for bone in choices and full primals / whole cuts.