Mangaroa Lamb Rump Cap On Single

New season pasture raised lamb grown with organic principles.
Supplied Frozen

Approx 400g
$40.50 p/kg

One of the most versatile lamb cuts available, lamp rumps are an accessible alternative to the lamb leg especially if you are after something special to serve 1-2 people.  The rump comes from the back of the lamb which means it is lean, tender and full of flavour – just be careful not to overcook as it will become tough if left to dry out. There is a layer of fat and skin on the top which crisps up beautifully when cooked. This can be removed before or after cooking. 

It is delicious pan-fried and on the BBQ whole then finished in the oven for a few minutes.  Rest the rump for a few minutes then slice to reveal its blushing pink centre. 

Other suggested cooking method:

• Remove the lamb rump from the fridge 30 minutes before cooking to bring to room temperature, which results in even cooking. 
• Pat dry, rub with a little oil, and season with salt and pepper. 
• Sear the lamb for a couple of minutes in a very hot pan until it’s brown all over. 
• Transfer to an oven dish and brush with marinade if using. 
• Roast in a preheated oven according to the recipe and weight of the lamb rump.

Source: https://www.recipes.co.nz/

ORDER CUTOFF TIME 12pm Thursdays for same week pickup.

PICKUP Thursdays 4 - 5:30pm or Fridays 8:30am - 12pm.
108 Whitemans Valley Road, Upper Hutt.