How to prepare a loin and rump of lamb

How to prepare a loin and rump of lamb

See how to cook butchering

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.

Recipe Collection

Recipe Collection

Sake Marinated Lamb Rump, Aubergine and Miso Purée and Crispy Sesame Soba Noodles

Sake-marinated lamb rump, aubergine and miso purée and crispy noodles

by Victoria Glass

Lamb rump with watercress and roast garlic pesto, braised baby gem lettuce and broad beans

Lamb rump with watercress and roast garlic pesto, braised lettuce and broad beans

by The Kitchen with Great British Chefs

Lamb rump with wild mushrooms and cider sauce

Lamb rump with wild mushrooms and cider sauce

by Dave Bone

6 of London’s best butchers

6 of London’s best butchers

by Hugh Thomas

Loin of Welsh Lamb, rump and potato terrine, aubergine purée, radicchio lettuce, and winter vegetables

Loin of lamb, rump and potato terrine, aubergine purée, radicchio lettuce, and winter vegetables

by David Kelman

Philip Warren: The butcher whose name is on everyone’s lips

Philip Warren: The butcher whose name is on everyone’s lips

by Hugh Thomas

A complete guide to knives

A complete guide to knives

by Great British Chefs

El cordero: lamb in Latin America

El cordero: lamb in Latin America

by Great British Chefs

Ten next-level lamb recipes for Easter

10 next-level lamb recipes for Easter

by Great British Chefs

Loin of Welsh Lamb with tapenade and spiced aubergine

Loin of lamb with tapenade and spiced aubergine

by Bryan Webb

Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese

Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese

by Phil Carnegie

Lightly smoked plate of lamb carpaccio with shallot mousse, pickled walnut and quails eggs

Lightly smoked plate of lamb carpaccio with shallot mousse, pickled walnut and quails eggs

by Robert Thompson

Fillet, shoulder and belly of Welsh Lamb with kale compote, glazed Roscoff onion and lamb jus

Fillet, shoulder and belly of lamb with kale compote, glazed Roscoff onion and lamb jus

by Alyn Williams

Lamb en croute, courgettes and mint

Lamb en croute, courgettes and mint

by Jun Tanaka

Cannon of Welsh Lamb with black olive, tomato and courgette

Cannon of lamb with black olive, tomato and courgette

by Richard Davies

Best-end of lamb, ‘Provençale herbs’

Best-end of lamb, ‘Provençale herbs’

by Paul Heathcote

Sous vide loin of lamb with shallot and artichoke purées

Sous vide lamb loin with potato galette, shallot and artichoke purées

by Galton Blackiston

Cream of asparagus soup with flaked smoked haddock

Loin of lamb with gnocchi and peas

by Mark Dodson

Lamb loin with sumac, lemon, olives and herb risotto

Lamb loin with sumac, lemon, olives and herb risotto

by Martin Wishart

Lamb loin, Parmesan risotto and pan juices

Lamb loin, Parmesan risotto and pan juices

by Chris Horridge

Lamb loin with steamed pudding, charred sprouting broccoli and baby carrots

Lamb loin with steamed pudding, charred sprouting broccoli and baby carrots

by Emily Watkins

Roasted lamb rump, potato gnocchi, fine beans, cockle and black olive jus

Sous vide lamb rump, potato gnocchi, fine beans and black olives

by Mark Jordan

Rump of Welsh Lamb with courgette moussaka

Rump of lamb with courgette moussaka

by Shaun Hill

Amchur and fenugreek lamb rumps with leek purée and pickled tomatoes

Amchur and fenugreek lamb rumps with leek purée and pickled tomatoes

by Anna Hansen

Lamb rump with wild garlic, anchovy and pea purée

Lamb rump with wild garlic, anchovy and pea purée

by Alan Murchison

Saddle of lamb with burrata and marinated Romano peppers

Lamb rump with burrata and marinated romano peppers

by Luke Holder

Moroccan lamb with harissa-spiced couscous and chickpea salsa

Moroccan lamb with harissa-spiced couscous and chickpea salsa

by Alan Murchison

Welsh Lamb with cauliflower, chocolate and raisin

Sous vide lamb rump with cauliflower couscous and chocolate jelly

by Richard Davies

Barbecue lamb rump, smoked creme fraiche, aubergine, dukkah, pomegranate

Barbecued lamb rump with smoked crème fraiche, aubergine, dukkah and pomegranate

by James Cochran

Roast lamb rump with sweetbread, shoulder, courgette and tomato

Roast lamb rump with sweetbread, shoulder, courgette and tomato

by Galvin brothers

Herb-crusted lamb rump

Herb-crusted lamb rump

by Pierre Koffmann

Rump of Welsh Lamb with baked aubergine and pesto

Rump of lamb with baked aubergine and pesto

by Bryan Webb

Harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing

Harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing

by Marcus Wareing

Welsh Lamb rump and faggot, three-cornered leek, Welsh beach vegetables and gutweed potatoes

Lamb rump and faggot, three-cornered leek, beach vegetables and gutweed potatoes

by Alyn Williams

Roasted Welsh Lamb rump with salsify and wild mushrooms

Roasted lamb rump with salsify and wild mushrooms

by Richard Corrigan

Rump and rib of lamb with wild garlic risotto and fava beans

Rump and rib of lamb with wild garlic risotto and fava beans

by Shaun Rankin

English vegetable minestrone with a roasted chump of Lune Valley lamb and lovage pesto

English vegetable minestrone with a roasted chump of Lune Valley lamb and lovage pesto

by Adam Gray

Recipe Collection

Recipe Collection

Easter lamb recipes

Recipe Collection

Easy lamb recipes

Recipe Collection

Recipe Collection

Recipe Collection

Easy ways to make the best ever Easter Sunday roast

Easy ways to make the best-ever Easter Sunday roast

by Tom Wildman

Lamb shish kebabs with harissa and pitta bread

Lamb shish kebabs with harissa and pitta bread

by Victoria Glass

Double loin of lamb with a lemon and mint stuffing on rustic ratatouille

Double loin of lamb with a lemon and mint stuffing on rustic ratatouille

by Galton Blackiston

Lamb loin with caramelised onions and rhubarb compote

Lamb loin with caramelised onions and rhubarb compote

by Cerea Brothers

Recipe Collection

Home > How to cook > How to cook butchering

FOLLOW

SITES

INFORMATION

FOLLOW

© Great British Chefs 2020