Boneless Lamb Rump
$35.99per kilogram
Boned, rolled and tied. A small, lean roast that cooks fast.
How much, and how long
- Per adult
- 240ga guide, not a rule
- A kilo feeds
- about 4 adults
- Cook it
- Oven · Pan
- Minutes
- Sear 5, then 15-20 in a hot oven, 10 rest
- Inside
- 58°C pink, 65°C medium
Boneless, no waste. A kilo feeds four.
About this cut
The lamb rump with the bone taken out, rolled and tied, so it holds its shape in the oven and carves clean. It is a lean, tender cut and a small roast, so it cooks fast.
This is Australian lamb, sourced from Cowra in the Central West of NSW. Sold by weight.
Season it, sear it all over in a hot pan, then finish it in a hot oven. Pull it at 58°C for medium-rare or 65°C for medium, and rest it ten minutes before you carve it across the grain.
Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.
Best used for
Roast lamb for two, a quick weeknight roast, garlic and rosemary lamb.
Not the right choice?
For a bigger family roast choose Lamb Leg Boneless. For lamb on the barbecue in minutes choose Lamb Chump Chops.
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