Rump Roast of Lamb

Rump Roast of LambPerfect mid week supper for two Bone removed for quick, fuss free roasting Tender, flavourful meat, these lamb rumps are a treat. Packed with flavour and topped with a generous layer of fat, these little rumps self baste beautifully as they roast leaving you with tender, juicy meat. We've removed the bone to make cooking and carving easier. Each rump is perfectly sized to serve two people possibly three at a push. Ideal for a midweek meal or a quick

• Perfect mid-week supper for two 
• Bone removed for quick, fuss-free roasting
• Tender, flavourful meat, these lamb rumps are a treat.

Packed with flavour and topped with a generous layer of fat, these little rumps self-baste beautifully as they roast leaving you with tender, juicy meat. We've removed the bone to make cooking and carving easier. Each rump is perfectly sized to serve two people - possibly three at a push. Ideal for a midweek meal or a quick weekend roast.  They’re as versatile as they are delicious! Just pop them in the oven for forty-five minutes - job done. 

Our heritage-breed lambs have been exclusively grazed on the wild flowers and grasses of the varied meadows in this quiet corner of Suffolk, which makes them rich in flavour and very tender. They are slow-grown by one of our cohort of enlightened sheep farmers who care deeply about animal welfare and husbandry. And because we are a whole-carcass butcher we can choose the lambs we'd like from our farmer and thereby ensure the best fat to meat ratio. 

We dry-hang our lamb for a minimum of 7-10 days. This helps to ensure our lamb is tender and full of flavour.

Each rump serves two.