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The Australian rump of lamb is tender and flavorful. It is from between the top of the loin, or saddle, and the leg. Not a cut you see often. Makes a really nice small roast. Serve sliced.
Enjoy your lamb rump roasted or stir fried with vegetables, wild mushrooms, asparagus, garlic, potatoes or Halloumi cheese. You can serve them sliced with salads and pastas and even cook them in marinades.
This is a great smaller alternative to the whole leg of lamb.
The thawing time depends on many factors such as size, weight, packaging and type of meat. Please refer to our thawing chart ≫here≪