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Great as a mini roast, New Zealand Lamb Rumps are very tender and great tasting. They’re extremely versatile and work well sliced up in a pasta or salad dish
The lamb rump is an individual muscle cut from the hind leg. When roasted and rested, it is very tender with a lot of flavour. There is a layer of fat and skin on the top which crisps up beautifully when cooked. This can be removed before or after cooking.
HOW TO COOK
Pan seared, then quickly roasted and rested, lamb rumps make a perfect meal with a wonderful caramelised crust on the outside and meltingly tender and juicy on the inside.
Remove the lamb rump from the fridge 30 minutes before cooking to bring to room temperature, which results in even cooking. Pat dry, rub with a little oil and season with salt and pepper. Sear the lamb for a couple of minutes in a very hot pan until it’s brown all over. Transfer to an oven dish and brush with marinade if using. Roast in a preheated oven according to the recipe and weight of the lamb rump.