How to cook lamb rump sous vide

by Great British Chefs4 November 2015

How to cook lamb rump sous vide

Lamb rump, with its strip of flavourful fat running across the top, is an incredibly tasty cut but can sometimes be tricky to cook due to its irregular shape. Cooking it sous vide, slowly and at a constant temperature, ensures a perfect result every time, and the meat can be finished off in a pan for a gloriously caramelised flavour. One rump – sometimes also referred to as lamb chump – is a more than generous portion for one person, and would happily serve two people with a substantial garnish.

Preheat the water bath to 62°C
Season the lamb rump with salt on the flesh side then place in a vacuum bag with a little olive oil. Vacuum seal the bag
Place the bag in the preheated water bath to cook for 45 minutes
Remove the rump from the bag and drain on kitchen paper
Place a frying pan over a high heat with a little vegetable oil and cook the lamb rump skin-side down until caramelised and golden brown
Leave to rest for a few minutes, then slice into portions and serve


Try adding different flavours to the bag before sealing it – thyme, rosemary and garlic are all classic flavours to pair with lamb and would work beautifully. Alternatively you could try rubbing the rump with spices such as ras el hanout before cooking to give your finished dish a bit of a kick.

Instead of pan-frying the rump you could finish the lamb on a griddle or barbecue, giving the meat a smoky, charred flavour.

Serving suggestions

Alan Murchison’s Lamb rump with wild garlic, anchovy and pea puree is a great choice for a summer supper, while Richard Corrigan pairs the meat with distinctly autumnal flavours in his Roasted lamb rump with salsify and wild mushrooms. Alyn Williams serves his Lamb rump with a lamb faggot, potatoes and beach vegetables.

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