> How to cook > How to cook butchering

How to prepare a loin and rump of lamb

David Kelman, Executive Head Chef at Ellenborough Park, shows you how to prepare a loin of lamb ready for use in your cooking. He also shows you how to trim a rump of lamb and offers some advice on his perfect tools for the job.

1
Remove the sinew from the back of the saddle
2
Run the knife down the backbone of the lamb then gently take the meat from the bone
3
Trim the lamb loin, removing the fat
4
Chop up any trim to use for a sauce
5
Remove the sinew from the lamb loin
6
Remove the bark from the lamb rump

Uses

Try Bryan Webb's Loin of lamb with tapenade and spiced aubergine or Emily Watkins' Lamb loin with steamed pudding, charred sprouting broccoli and baby carrots.

Comments ()

How to prepare a loin and rump of lamb

 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

Reply | | Edit | Delete Report

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 

You may also like

How to prepare a loin and rump of lamb
Lamb rump
Recipe Collection
Sake-marinated lamb rump, aubergine and miso purée and crispy noodles
by Victoria Glass
Lamb loin
Recipe Collection
Loin of lamb, rump and potato terrine, aubergine purée, radicchio lettuce, and winter vegetables
by David Kelman
6 of London’s best butchers
by Hugh Thomas
A complete guide to knives
by Great British Chefs
Philip Warren: The butcher whose name is on everyone’s lips
by Hugh Thomas
Sous vide lamb loin with potato galette, shallot and artichoke purées
by Galton Blackiston
Best-end of lamb, ‘Provençale herbs’
by Paul Heathcote
Loin of lamb with tapenade and spiced aubergine
by Bryan Webb
Lamb loin with steamed pudding, charred sprouting broccoli and baby carrots
by Emily Watkins
Lightly smoked plate of lamb carpaccio with shallot mousse, pickled walnut and quails eggs
by Robert Thompson
Cannon of lamb with black olive, tomato and courgette
by Richard Davies
Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese
by Phil Carnegie
Lamb loin, Parmesan risotto and pan juices
by Chris Horridge
Fillet, shoulder and belly of lamb with kale compote, glazed Roscoff onion and lamb jus
by Alyn Williams
Lamb, salt-baked celeriac and tomato jam
by James Sommerin
10 next-level lamb recipes for Easter
by Great British Chefs
El cordero: lamb in Latin America
by Great British Chefs
Amchur and fenugreek lamb rumps with leek purée and pickled tomatoes
by Anna Hansen
Lamb rump with burrata and marinated romano peppers
by Luke Holder
Sous vide lamb rump with cauliflower couscous and chocolate jelly
by Richard Davies
Sous vide lamb rump, potato gnocchi, fine beans and black olives
by Mark Jordan
Lamb rump and faggot, three-cornered leek, beach vegetables and gutweed potatoes
by Alyn Williams
Roasted lamb rump with salsify and wild mushrooms
by Richard Corrigan
Rump of lamb with courgette moussaka
by Shaun Hill
Rump and rib of lamb with wild garlic risotto and fava beans
by Shaun Rankin
Lamb rump with wild garlic, anchovy and pea purée
by Alan Murchison
English vegetable minestrone with a roasted chump of Lune Valley lamb and lovage pesto
by Adam Gray
Moroccan lamb with harissa-spiced couscous and chickpea salsa
by Alan Murchison
Harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing
by Marcus Wareing
Herb-crusted lamb rump
by Pierre Koffmann
Rump of lamb with baked aubergine and pesto
by Bryan Webb
Roast lamb
Recipe Collection
Sous vide lamb
Recipe Collection
Easy lamb
Recipe Collection
Easter lamb
Recipe Collection
Lamb
Recipe Collection
Lamb stew
Recipe Collection
Easy ways to make the best ever Easter Sunday roast
by Tom Wildman
Lamb shish kebabs with harissa and pitta bread
by Victoria Glass
Scallop with Meantime Pale Ale braised breast of lamb
by Tony Fleming
Cinderford lamb, Brock Hall farm goat’s curd, wild garlic roots and shoots
by David Everitt-Matthias
Tagine of lamb, couscous, preserved lemon and harissa
by Galvin brothers
Double loin of lamb with a lemon and mint stuffing on rustic ratatouille
by Galton Blackiston
Lamb rump with cherry and potato salad
by Peter Gordon
Rump of lamb with baby gem lettuce and lettuce sauce
by Tom Kitchin
Lamb loin with caramelised onions and rhubarb compote
by Cerea Brothers
Lamb
Recipe Collection
Rack of lamb, Stilton cheese and burnt leek
by Cristina Bowerman

NAVIGATE

© Great British Chefs 2018