Lamb Rump Steaks, (430g min, pack of 2)

£9.99
(£2.32 per 100g)

Lamb rump you say? We do. Lamb rumps are a bit of a rare find and have become the show stoppers at top restaurants more and more, so we thought it'd do rather nicely for your dinner. Our Nick was very excited about this new cut and has a handy tip for you when you prepare your own. "Nice big, fat steaks taken from the rump. Brown them on a high heat in a pan then finish them off in the oven. Full of flavour!" Don't mind if we do, Nick.

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Producer

We get some of our lamb from Robert Ventress at Intake Farm in Yorkshire, along with a clutch of other lamb farms in picturesque North Yorkshire Moors National Park. His farm’s been in the family since Great Grandfather Henry arrived here in the 1870s. Many years later, Robert nowadays makes sure his lambs at Intake farm are reared as naturally as possible, spending much of their lives outside in the sun, eating hay and grass. If you fancy seeing some well loved lambs and a spectacular stretch of coastline, you should take a visit. His wife runs the farm’s B&B and it’s only four miles from stunning Robin Hood’s Bay. Intake of Breath Farm, then?

Ingredients & allergens

Lamb (100%)

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Storage & prep

Lamb should be kept at a very cool temperature, wrapped and kept away from other foods. Lamb can be frozen, but should be thoroughly defrosted before cooking. Brown them on a high heat in a pan then finish them off in the oven or try this recipe.

Lamb Rump Steaks, (430g min, pack of 2)

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