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Cut thick and left on the bone
Barons Court
Equally at home in a frying pan
Cut from the loin
Lamb Rump Square Cut wine Cut thick and left onCut from the rump, this is one of the most versatile lamb steaks, combining tenderness with a generous fat cap that protects the meat during cooking. As the fat renders, it helps keep the rump juicy while adding flavour and creating a well browned crust. A favourite among chefs, lamb rump offers the richness of a roasting cut in a smaller format that cooks quickly and evenly. Sourced from free range SuffolkTexel cross lambs reared in Cornwall, the
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