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Yorkshire Spring Lamb Rumps
£10.85
A restaurant favorite for home
Yorkshire Spring Lamb Rumps are a relatively unknown cut of Lamb and is becoming increasingly popular, as more and more chefs feature it on their menus. Best served pink in the middle, our finest lamb rump has a delicious layer of fat that provides even more flavour. Packed individually 2 x 8 oz 226gm each.
Nutritional Information
| Per 100gm | |
| Energy (kj) | 636 |
| Energy (kcal) | 152 |
| Fat | 8.0g |
| Fat (of which saturates) | 3.5g |
| Carbohydrate | 0 |
| Carbohydrate (of which sugars) | 0 |
| Fibre | 0 |
| Protein | 20g |
| Salt (mg) | 0.18g |
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Please see our other range of lamb available to buy online.
Chef's Recipe
Lamb Rumps with Pesto Butter
Ingredients
- 6-8 lean lamb rump (chump) or loin chops
- Salt and freshly milled black pepper
- 6-8 fresh bay leaves
- 60ml/4tbsp prepared pesto sauce
- 100g/4oz unsalted butter, softened
- 175g/6oz cooked pasta shapes
- 1 medium cucumber, thinly sliced
- 12 radishes, thinly sliced
- 30ml/2tbsp freshly chopped chives
- 45ml/3tbsp red wine vinegar
- 10ml/2tsp caster sugar
Method
- Prepare the pesto butter; mix the pesto sauce and butter together. Form into a sausage shape, wrap in cling film or foil and chill until required.
- Place each chop on a large square foil sheet. Season on both sides. Top with a disc of the pesto butter and a bay leaf.
- Wrap loosely and place on a prepared barbecue or in a preheated oven at Gas mark 4-5, 180-190°C, 350-375°F for 15- 20 minutes.
- Meanwhile, place the pasta, cucumber and radishes into a large bowl. Put the dressing ingredients into a screw-topped jar, season and shake until combined. Pour over the salad and serve with the lamb.
