Lamb Rump Roast requires expert preparation, so we work with master butchers who ensure ours is immaculate. Combined with artful cooking, this really ensures a nutritious and delicious mealtime.
Cooking instructions for lamb Roast:
- 1 lamb rump, approximately 250 grams (about ½ pound)
- 1 tablespoon olive oil
- 2 cloves garlic sliced
- ½ teaspoon dried rosemary leaves (1½ teaspoons freshly chopped)
- ¼ teaspoon dried thyme leaves (1 teaspoon freshly chopped)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Pre-heat oven to 200C/400F
- Take the lamb out about 15 minutes before roasting to come to room temperature.
- Pat the lamb rump dry and stab slits in the meat and push a slice of garlic in each slit.
- Rub the lamb with the olive oil and sprinkle the herbs, salt and pepper over the meat.
- Place in a roasting pan about the size of the meat and pop it into the oven for 20 minutes for medium. (If your lamb rump is larger, you’ll need to cook it longer. Medium should be between 65-70C/149-158F)
- Let the meat rest for 10-20 minutes covered with foil.
- Cut across the grain for tenderness (something I often get wrong) and serve with mint sauce or mint jelly.
Pack contains 1 piece.
Here is a delightful recipe featuring lamb rump roast:
Roasted lamb rump a la Provencale
- 125ml extra virgin olive oil, plus extra to drizzle
- 4 x 225g lamb rumps, tied
- 1/2 bunch rosemary, leaves chopped
- 1/2 bunch thyme, leaves chopped
- 500g vine-ripened cherry tomatoes
- 500g green beans, trimmed
- 60g black olives, pitted, chopped
- Juice of 1/2 lemon
1. Preheat oven to 180°C. Heat 1 tbs oil in a large frypan over medium-high heat. Season lamb with salt and cook, skin-side down, for 4-6 minutes until caramelised.
2. Rub herbs over lamb, placing remainder on a baking tray. Top with lamb, skin-side up, and place tomato around lamb. Drizzle with remaining 100ml oil and season. Roast for 20-25 minutes for medium or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.
3. Meanwhile, blanch beans in a saucepan of boiling salted water for 30 seconds, then drain and refresh in cold water. Chop beans, then transfer to a bowl with olives. Drizzle with the lemon juice and extra oil, then season and toss to combine.
4. Carve the lamb and serve with beans and olives, and roasted tomatoes.
The Black Farmer works with the best local suppliers. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.
Product photography is representative only. Weights and portions will be as stated.
Sample our other meats here.