Lamb Rump Steaks
The lamb rump is an individual muscle piece cut from the hind leg of the lamb where the top of the loin meets the leg.
Each lamb steak is made up of rich meat with a band of buttery fat holding it together. The grass fed fat is so delicious once rendered and caramelised in the pan, adding even more flavour to the open-grained textured meat.
Cooking
Preheat the oven to 180 C
Rub the lamb rumps with a little olive oil. Season with salt & pepper. Place them fat side down in a preheated frying pan, turning regularly to sear on all sides. This will take about 2-3 mins.
Place in an ovenproof dish for approximately 11 mins, or until they’re cooked to your liking. (They will cook a little more while they are resting)
Cook your vegetables whilst the steaks are in the oven
Once the steaks are cooked remove them from the oven, wrap each in clingfilm and leave to rest whilst making your sauce
Using the frying pan that you seared the steaks in, mop up the pan juices by pouring in the stock, red wine, rosemary and redcurrant jelly. Reduce this by half. Strain to remove the rosemary.
Slice the steaks, arrange on a plate & drizzle over the sauce.
Serve with your chosen veg & enjoy!
Delivery time
We will ship your order within 2 working days for next day delivery. All meat is prepared fresh on the morning of dispatch
Packaging Information
We use foil lined insulated boxes with ice poacks which have been designed & validated to keep your perishable products chilled below +5°C for 72 hours in the winter & 48 hours in the summer. The temperature controlled systems consists of a double walled corrugated carton & a two part air infused reflective insert. They are fully validated to a high standard laboratory controlled test & are a cost effective way of shipping your order.