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About The Cut
Lamb Rump
Our butchers can tell you that lamb rump is the show-stopping cut that’s perfect for special occasions and Sunday roasts. Taken from the end of the back where it joins the leg, this cut is naturally lean and firm, yet packed with a deep, earthy flavour that’s both tender and robust when cooked correctly.
Owton’s Top Tips!
Our Lamb Rumps (2 x 225g) are a tender, flavour-packed cut that’s perfect for creating a restaurant-quality meal at home. As butchers, we love this cut for its balance of lean meat and rich fat cap, which delivers incredible flavour when cooked properly.
To get the best results, start by searing the lamb fat-side down in a hot, dry pan. This helps render the fat and creates a crisp, golden finish. Cook for 3 to 4 minutes on each side, then transfer to a preheated oven at 180°C for 8 to 10 minutes. Aim for an internal temperature of 60°C for medium. Once cooked, rest the meat for at least 5 minutes before slicing. This allows the juices to redistribute, keeping the meat tender and succulent.
We recommend serving with a red wine jus, creamy mashed potatoes, or seasonal greens to complement. Store in the fridge and use within 2 to 3 days of delivery, or freeze on arrival to maintain peak freshness.