Also known as chump, rump comes from the back side of the lamb where it meets the loin. This area is rich in plump yet lean meat that contains a generous layer of fat to make the meat extra juicy. A rump of lamb is ideal for 2-3 people or more when cut into lamb steaks.
New Season Spring Lamb Rump
The lamb rump is an individual muscle cut from the hind leg. When roasted and rested, it becomes extremely tender, with lots of unforgettable flavour. As an added bonus, there’s a layer of fat on top that becomes irresistibly crispy when cooked.
To ensure it’s as fresh as when it left our store, your purchase is delivered in superior, eco-friendly insulated packaging, specifically designed for the transportation of temperature-sensitive goods.
There’s a layer of fat on top that becomes irresistibly crispy when cooked.
Our lamb is carefully selected by a dedicated farmer in Co. Kildare. He’s renowned for using traditional techniques and skilled craftmanship to consistently find the finest quality meat.
We dry age it in store ourselves for an additional 7-10 days, as this is the optimum length of time to mature the meat. This evaporates any excess moisture, resulting in a wonderful texture and unforgettable flavour.
While we don’t do what we do for awards, our great success is a source of pride for everyone that is responsible for it including our butchers, apprentices, cash-desk assistants, sales reps and van drivers. We are each humbled that you, our valued customers, continue to come back to us year upon year. So thank you.