While rump might be a popular choice for beef, it's a less well known cut of lamb, and a rather underrated one at that. Lamb rump is delicious and full of flavour - in part thanks to the layer of fat that runs across the top.
This collection of lamb rump recipes is bound to provide some inspiration for this lesser used cut, which - due to its underrated status - is often cheaper than leg or shoulder. Incorporate lamb rump into a deliciously earthy Sunday dinner with Pierre Koffman’s herb-crusted lamb, served with roasted root vegetables, or Richard Corrigan’s lamb rump with wild mushrooms.
For something a little more delicate, Alan Murchison’s lamb rump with pea purée incorporates the flavours of wild garlic and anchovy with stunning results.