Information About Your Rump of Lamb
Rump of Lamb or Chump of Lamb as it is also named, is ideal for roasting whole, slicing into Lamb Rump Steaks, or creating delicious Lamb Kebabs. The Rump of Lamb is cut from the end of the Leg of Lamb & the bone has been removed to make it ready to cook. These Lamb Rumps are approximately 350 grams each & vacuum sealed 4 per pack. Buying your Rump of Lamb like this gives you more meat for your money, reduces the energy & plastic for production & packaging.
Rump of Lamb has the same muscles & similar texture as the Rump of Beef; the muscles are made up of the ends of the roasting cuts in a the Leg;
- Topside
- Silverside
- Knuckle / Top Rump / Thick
The texture is slightly finer on the middle (topside) section of the whole Chump, the rest is a little more coarse. The top of the Rump of Lamb is also known as the Picanha Steak, & is a very popular meat cut for the barbecue. Cutting the Rump of Lamb into steaks is best for grilling, dicing the piece is great for making kebabs & leaving it whole is perfect for roast Lamb dinners.
The flavour of Lamb Meat can range from mild to strong; young Lamb is mild & older Hogget Lamb is stronger, with Mutton being a stronger, tougher meat.
The Lamb we cut our meats from is young (under 12 months) & has a mild flavour that is best suited for the cuts we produce. The flavour of Lamb is described as “Gamey” because of the fat infusion in the meat. Lamb is a Grass Fed animal with a similar texture to Grass Fed Beef, hence the similarities in both meats. Lamb is generally a fairly fatty animal with not that much meat on, making lamb one of the more expensive cuts to produce trimmed & ready prepared cuts from.
Lamb is a “Red Meat“ that has a similar nutritional value to Beef (Lamb has a higher fat content) & is an excellent source of Protein, minerals & vitamins. To create healthier Rump of Lamb recipes; leave the fat on the outer edge during cooking to enhance its natural flavour, then trim this off once it is rested &Â ready to serve. Red meats in sensible portions as part of a weekly diet is good for you, the minerals like Iron make up the haemoglobin in your Red Blood Cells which carry the oxygen around your body.
How to cook Rump of Lamb.
Before any cooking or seasoning the lamb Rump must be up to room temperature or have the chill taken out of the meat. The purpose of cooking this from room temperature is because; a) the fibres in the meat muscles relax & allow the juices to flow naturally, thus breaking down to become more tender. b) you get a more even cook through the whole piece, so you have it pinkish in the middle & brown towards the outside (without it becoming burnt).
Rest your Lamb Rump on a wooden board after cooking with foil placed over the top (not wrapped tightly) to the meat to relax & absorb the juices back into the fibres. The foil will keep the heat in the meat & let it breathe, this is essential to serving tender tasty Lamb.
There are essentially 3 ways to prepare & cook a Rump of Lamb;
- Keep it whole for roasting in the oven or grilling on the Barbecue
- Slice it into Lamb Rump steaks for pan frying or grilling
- dicing up & placing onto skewers to make kebabs
Roasting a whole Lamb Rump is an easy quick way to deliver an individual roast to the table that is tender & very delicious. Place in a small tray, rub with olive oil, season with salt & add Rosemary, cover with foil, place temperature probe into the middle of the meat, then into a preheated oven at 190°c for 10 minutes, remove the foil & let it brown off for a few minutes.
Remove from the oven & cover over loosely (so the meat doesn’t sweat) for medium doneness you want a rested temperature of 55-60°c.
Lamb Rump Steaks pan fried or grilled are tasty pieces that work well with fresh vegetables & very easy to cook. Lay the Lamb Rump with the fat side down (top side) & cut across the grain to create your Lamb Steaks, cut about 15mm thick because they won’t dry out when grilled. Season the steaks or place them in a marinade for a few hours to infuse the flavours into the meat.
The next stage is to get your grill, pan or skillet nice & hot, then gently lay your Lamb Rump Steaks away from you into the pan, skillet or grill. This is to prevent any spitting fat coming back towards you. Cook on each side for 4-6 minutes depending on how done you enjoy your steaks. Once cooked, lay them on a wooden board, pour the residual pan juices over the steaks, cover lightly & rest for 10 minutes before serving.
Lamb Kebabs are always a great summer favourite meal, & using a cut like the Rump of Lamb to create these is definitely one of the best. Start by removing some of the outside fat to leave you a leaner looking piece. Next you need to cut the whole piece ito 20 mm cubes (this leaves the cubes big enough not to dry out) & you can then season them or marinate them.
To make your Rump of Lamb Kebabs, simply use a mixture of peppers, onions & the Lamb Cubes. Carefully pierce the pieces onto metal or wooden skewers (soak your wooden skewers in water to prevent them from burning) & place under the grill or on your Barbecue. If they are starting to burn, then place them away from direct heat to continue cooking in the middle. Spritzing the kebabs will help to keep them moist.
The Smokey aromas of the added wood chunks in the Barbecue, give a new dimension to the taste of the Lamb Meat.
Temperatures & times on how to cook your Lamb Rump:
How do we butcher Rump of Lamb?
The Lamb Rump is cut from between the leg & the Saddle (Loin), it has the “Aitch Bone” inside this with the Rump on one side & the Chatbrend on the other. The whole leg & rump are removed as one piece first, then the Aitch Bone or Hip Bone is then carefully (so as not to slash into the muscles) removed to leave the piece intact. The Rump of Lamb is then cut off the leg across the grain at an angle to square up the end of the leg.
The Rump is then trimmed of excess fat, including the single small gland in the fat on the tip. The Lamb Rumps are then weighed into certain weight ranges so that you get a more uniform weight with the 4 pieces per pack. This preparation gives you More Meat For Your Money #moremeatfym
Packaging, food safety & provenance of your Lamb Rumps.
The Lamb Rumps are vacuum sealed in clear recyclable pouches to protect the meat from any external bacteria, keeping them as fresh as the day they were packed, even when stored for 2 years at -18°c. The purpose of placing 4 per pack is to reduce the use of plastic, to save energy & time to reduce our carbon footprint, also reducing costs. We pass on these savings to our customers, making your lamb more affordable. The clear pouches are a perfect way to slowly thaw out your Lamb Rumps in the fridge without losing any moisture before cooking.
Every precaution is taken when cutting & packing your Lamb to give a longer shelf life, keep the flavour of the meat & to make sure the products are safe. The cutting rooms that produce all our products in are low in temperature to keep the meat cold & stop it from losing any moisture. The production areas are very hygienic & are under very strict BRCGS approved guidelines to produce the safest meat possible.
Protective clothing, deep cleaning daily in production rooms, fast throughput to keep meat packaged as much as possible, are some of the ways we maintain the highest standards of food production.
Our choice of Lamb to create our select meat cuts is from New Zealand because of the consistency of the meat quality & the cutting. New Zealand has some of the cleanest air with rich green pastures that have remained unspoiled for centuries. The welfare of the animals is important to the farmers, along with sustainability from select herds to produce first class meat every year.
Meat prices have risen considerably over the last 10 years & none more so than Lamb, the cost of rearing the Lambs & the cost of production is much more because of new regulations & equipment, feed etc. With increased prices in the butchers & on supermarket shelves by around 40% making your weekly shop much more costly.
We have passed on our savings by producing in larger volume & creating economies of scale to be able to pass on these savings to our customers. You can buy your Rump of Lamb online as part of your family food budget, as everyone should have access to high quality lamb at reasonable prices.
Sharing Lamb Rumps on Social Media
Enjoying this at home with family & friends is great but, sharing your cooks online with your followers is even better when others can gain inspiration & knowledge from what you do. People are looking more & more on Social Media on how to cook meat & food, sharing your Lamb Rump recipes online will benefit many others by making it easier for them to create better food.
Why not join Sherwood Foods on Social Media & tag us in your posts when cooking your Lamb Rumps. We are on Facebook , Instagram & Twitter we can share your pictures, reels, videos, recipes, ideas, stories, recipes & cooking methods with our growing group of followers.
In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers. Enjoy sharing your Lamb with friends & family, we look forward to seeing your homecooked results online!
Tagging us in your posts makes it easy for us follow what others post online with our meats, this means we can like & comment on your results. Hashtags are a different way to categorise your Social Media posts into groups like; recipes, cooking methods, types of meat cooked, recipes etc. People do follow Hashtags & they are a great way to get your posts seen by a different audience.
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #moremeatfym #bonelesslamb #lambrump #lambchump
How to store Lamb Rumps:
- Keep in vacuum sealed bag
- Chilled Storage would be best in a draw at the bottom of your fridge. Under 3°c is ideal to keep for 10 days
- Frozen Storage should be at -18°c or lower. This will keep for 24 months
How to use part of your Lamb Rumps freezer pack:
The Rumps are placed in the bag fresh & frozen immediately as one block, to only use part of the packet please follow the following guidelines;
- The meat must be kept very cold at all times, remove the packet from the freezer & place in the fridge unopened.
- Check how soft the meat has become after a few hours, you need this to be soft enough to separate the portions you need.
- Once the meat has Tempered enough to be able to break apart, remove what is needed.
- The remaining Lamb can be left in the bag, & this can then be placed in an additional freezer bag.
- It is important to get as much of the air out of the bags to prevent freezer burn.
- Place the remaining bag into the freezer where it will freeze quickly without causing any harm to the meat.
By keeping the meat frozen or just above freezing during separation will reduce any risk of natural bacteria growth & keep the flavour & texture of the meat intact.
- INFORMATION ABOUT RUMP OF LAMB
-
Information About Your Rump of Lamb
Rump of Lamb or Chump of Lamb as it is also named, is ideal for roasting whole, slicing into Lamb Rump Steaks, or creating delicious Lamb Kebabs. The Rump of Lamb is cut from the end of the Leg of Lamb & the bone has been removed to make it ready to cook. These Lamb Rumps are approximately 350 grams each & vacuum sealed 4 per pack. Buying your Rump of Lamb like this gives you more meat for your money, reduces the energy & plastic for production & packaging.
Rump of Lamb has the same muscles & similar texture as the Rump of Beef; the muscles are made up of the ends of the roasting cuts in a the Leg;
- Topside
- Silverside
- Knuckle / Top Rump / Thick
The texture is slightly finer on the middle (topside) section of the whole Chump, the rest is a little more coarse. The top of the Rump of Lamb is also known as the Picanha Steak, & is a very popular meat cut for the barbecue. Cutting the Rump of Lamb into steaks is best for grilling, dicing the piece is great for making kebabs & leaving it whole is perfect for roast Lamb dinners.
The flavour of Lamb Meat can range from mild to strong; young Lamb is mild & older Hogget Lamb is stronger, with Mutton being a stronger, tougher meat.
The Lamb we cut our meats from is young (under 12 months) & has a mild flavour that is best suited for the cuts we produce. The flavour of Lamb is described as “Gamey” because of the fat infusion in the meat. Lamb is a Grass Fed animal with a similar texture to Grass Fed Beef, hence the similarities in both meats. Lamb is generally a fairly fatty animal with not that much meat on, making lamb one of the more expensive cuts to produce trimmed & ready prepared cuts from.
Lamb is a “Red Meat“ that has a similar nutritional value to Beef (Lamb has a higher fat content) & is an excellent source of Protein, minerals & vitamins. To create healthier Rump of Lamb recipes; leave the fat on the outer edge during cooking to enhance its natural flavour, then trim this off once it is rested &Â ready to serve. Red meats in sensible portions as part of a weekly diet is good for you, the minerals like Iron make up the haemoglobin in your Red Blood Cells which carry the oxygen around your body.
How to cook Rump of Lamb.
Before any cooking or seasoning the lamb Rump must be up to room temperature or have the chill taken out of the meat. The purpose of cooking this from room temperature is because; a) the fibres in the meat muscles relax & allow the juices to flow naturally, thus breaking down to become more tender. b) you get a more even cook through the whole piece, so you have it pinkish in the middle & brown towards the outside (without it becoming burnt).
Rest your Lamb Rump on a wooden board after cooking with foil placed over the top (not wrapped tightly) to the meat to relax & absorb the juices back into the fibres. The foil will keep the heat in the meat & let it breathe, this is essential to serving tender tasty Lamb.
There are essentially 3 ways to prepare & cook a Rump of Lamb;
- Keep it whole for roasting in the oven or grilling on the Barbecue
- Slice it into Lamb Rump steaks for pan frying or grilling
- dicing up & placing onto skewers to make kebabs
Roasting a whole Lamb Rump is an easy quick way to deliver an individual roast to the table that is tender & very delicious. Place in a small tray, rub with olive oil, season with salt & add Rosemary, cover with foil, place temperature probe into the middle of the meat, then into a preheated oven at 190°c for 10 minutes, remove the foil & let it brown off for a few minutes.
Remove from the oven & cover over loosely (so the meat doesn’t sweat) for medium doneness you want a rested temperature of 55-60°c.
Lamb Rump Steaks pan fried or grilled are tasty pieces that work well with fresh vegetables & very easy to cook. Lay the Lamb Rump with the fat side down (top side) & cut across the grain to create your Lamb Steaks, cut about 15mm thick because they won’t dry out when grilled. Season the steaks or place them in a marinade for a few hours to infuse the flavours into the meat.
The next stage is to get your grill, pan or skillet nice & hot, then gently lay your Lamb Rump Steaks away from you into the pan, skillet or grill. This is to prevent any spitting fat coming back towards you. Cook on each side for 4-6 minutes depending on how done you enjoy your steaks. Once cooked, lay them on a wooden board, pour the residual pan juices over the steaks, cover lightly & rest for 10 minutes before serving.
Lamb Kebabs are always a great summer favourite meal, & using a cut like the Rump of Lamb to create these is definitely one of the best. Start by removing some of the outside fat to leave you a leaner looking piece. Next you need to cut the whole piece ito 20 mm cubes (this leaves the cubes big enough not to dry out) & you can then season them or marinate them.
To make your Rump of Lamb Kebabs, simply use a mixture of peppers, onions & the Lamb Cubes. Carefully pierce the pieces onto metal or wooden skewers (soak your wooden skewers in water to prevent them from burning) & place under the grill or on your Barbecue. If they are starting to burn, then place them away from direct heat to continue cooking in the middle. Spritzing the kebabs will help to keep them moist.
The Smokey aromas of the added wood chunks in the Barbecue, give a new dimension to the taste of the Lamb Meat.
Temperatures & times on how to cook your Lamb Rump:
How do we butcher Rump of Lamb?
The Lamb Rump is cut from between the leg & the Saddle (Loin), it has the “Aitch Bone” inside this with the Rump on one side & the Chatbrend on the other. The whole leg & rump are removed as one piece first, then the Aitch Bone or Hip Bone is then carefully (so as not to slash into the muscles) removed to leave the piece intact. The Rump of Lamb is then cut off the leg across the grain at an angle to square up the end of the leg.
The Rump is then trimmed of excess fat, including the single small gland in the fat on the tip. The Lamb Rumps are then weighed into certain weight ranges so that you get a more uniform weight with the 4 pieces per pack. This preparation gives you More Meat For Your Money #moremeatfym
Packaging, food safety & provenance of your Lamb Rumps.
The Lamb Rumps are vacuum sealed in clear recyclable pouches to protect the meat from any external bacteria, keeping them as fresh as the day they were packed, even when stored for 2 years at -18°c. The purpose of placing 4 per pack is to reduce the use of plastic, to save energy & time to reduce our carbon footprint, also reducing costs. We pass on these savings to our customers, making your lamb more affordable. The clear pouches are a perfect way to slowly thaw out your Lamb Rumps in the fridge without losing any moisture before cooking.
Every precaution is taken when cutting & packing your Lamb to give a longer shelf life, keep the flavour of the meat & to make sure the products are safe. The cutting rooms that produce all our products in are low in temperature to keep the meat cold & stop it from losing any moisture. The production areas are very hygienic & are under very strict BRCGS approved guidelines to produce the safest meat possible.
Protective clothing, deep cleaning daily in production rooms, fast throughput to keep meat packaged as much as possible, are some of the ways we maintain the highest standards of food production.
Our choice of Lamb to create our select meat cuts is from New Zealand because of the consistency of the meat quality & the cutting. New Zealand has some of the cleanest air with rich green pastures that have remained unspoiled for centuries. The welfare of the animals is important to the farmers, along with sustainability from select herds to produce first class meat every year.
Meat prices have risen considerably over the last 10 years & none more so than Lamb, the cost of rearing the Lambs & the cost of production is much more because of new regulations & equipment, feed etc. With increased prices in the butchers & on supermarket shelves by around 40% making your weekly shop much more costly.
We have passed on our savings by producing in larger volume & creating economies of scale to be able to pass on these savings to our customers. You can buy your Rump of Lamb online as part of your family food budget, as everyone should have access to high quality lamb at reasonable prices.
Sharing Lamb Rumps on Social Media
Enjoying this at home with family & friends is great but, sharing your cooks online with your followers is even better when others can gain inspiration & knowledge from what you do. People are looking more & more on Social Media on how to cook meat & food, sharing your Lamb Rump recipes online will benefit many others by making it easier for them to create better food.
Why not join Sherwood Foods on Social Media & tag us in your posts when cooking your Lamb Rumps. We are on Facebook , Instagram & Twitter we can share your pictures, reels, videos, recipes, ideas, stories, recipes & cooking methods with our growing group of followers.
In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers. Enjoy sharing your Lamb with friends & family, we look forward to seeing your homecooked results online!
Tagging us in your posts makes it easy for us follow what others post online with our meats, this means we can like & comment on your results. Hashtags are a different way to categorise your Social Media posts into groups like; recipes, cooking methods, types of meat cooked, recipes etc. People do follow Hashtags & they are a great way to get your posts seen by a different audience.
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #moremeatfym #bonelesslamb #lambrump #lambchump
- HOW TO COOK RECIPES FOR RUMP OF LAMB
- RUMP OF LAMB STORAGE, FREEZING & PART PACK USE
-
How to store Lamb Rumps:
- Keep in vacuum sealed bag
- Chilled Storage would be best in a draw at the bottom of your fridge. Under 3°c is ideal to keep for 10 days
- Frozen Storage should be at -18°c or lower. This will keep for 24 months
How to use part of your Lamb Rumps freezer pack:
The Rumps are placed in the bag fresh & frozen immediately as one block, to only use part of the packet please follow the following guidelines;
- The meat must be kept very cold at all times, remove the packet from the freezer & place in the fridge unopened.
- Check how soft the meat has become after a few hours, you need this to be soft enough to separate the portions you need.
- Once the meat has Tempered enough to be able to break apart, remove what is needed.
- The remaining Lamb can be left in the bag, & this can then be placed in an additional freezer bag.
- It is important to get as much of the air out of the bags to prevent freezer burn.
- Place the remaining bag into the freezer where it will freeze quickly without causing any harm to the meat.
By keeping the meat frozen or just above freezing during separation will reduce any risk of natural bacteria growth & keep the flavour & texture of the meat intact.
