All, Lamb
Rump
Lamb Rump is cut from the hindquarter, just above the leg. It’s a lean yet juicy cut with a moderate fat cap.
Uses: Best enjoyed roasted, grilled, or pan-seared and served medium-rare to medium.
All, Lamb
Lamb Rump is cut from the hindquarter, just above the leg. It’s a lean yet juicy cut with a moderate fat cap.
Uses: Best enjoyed roasted, grilled, or pan-seared and served medium-rare to medium.
