🚚 Order Online for UK delivery. Free for orders over £85

Your basket

Your basket is empty

Click below to get started

Bestsellers
Gerard's choice
Essentials

Moroccan Marinated Rump Roast of Lamb

5.0
Moroccan marinated boneless lamb rump on a white background
Moroccan marinated boneless lamb rump on a white background
Gerard King

Gerard's Suggestion

"For something special, try cooking this on the barbecue – start fat side down on a gentle heat until it's nice and crispy, then flip and cook evenly until beautifully pink in the middle."

Moroccan Marinated Rump Roast of Lamb

5.0
shop favourite
pasture-fed
heritage breed

Our boneless lamb rumps marinated in authentic Moroccan spices: tender, flavourful and roast-ready in just 45 minutes.

£11.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Moroccan Marinated Rump Roast of Lamb...

  • Pre-marinated in North African spices for instant authentic flavour
  • Bone removed for simple, fuss-free cooking and carving
  • Perfect portion size – each rump serves two, ideal for quick midweek meals
This tender, flavourful cut from pasture-fed East Suffolk lambs is carefully prepared in our shop with a delicious blend of North African spices that transforms the humble lamb rump into something quite exotic. .

We've removed the bone to make cooking and carving completely effortless, and the generous fat layer bastes the meat beautifully as it roasts, delivering wonderfully succulent lamb with no input required.
Each rump is perfectly sized to serve two people - possibly three at a push. Ideal for a midweek meal or a quick weekend roast.  They’re as versatile as they are delicious! Just pop one in the oven for forty-five minutes - job done. 

Our heritage-breed lambs have been exclusively grazed on the wild flowers and grasses of the varied meadows in this quiet corner of Suffolk, which makes them rich in flavour and very tender. They are slow-grown and completely free-range. We are a whole carcass butchers, which allows us to dry-hang our lamb for as long as we like to get the very best flavour and texture possible. This is usually between 10-14 days but can vary per animal.

Stock up your freezer with several rumps for effortless and delicious suppers that feel special but couldn't be simpler to prepare.
One rump serves two people. 

Gerard King

Gerard's Suggestion

"For something special, try cooking this on the barbecue – start fat side down on a gentle heat until it's nice and crispy, then flip and cook evenly until beautifully pink in the middle."

Want to know more?

Our pasture-fed lambs spend their lives grazing the rich meadows along the East Suffolk coast. Their diet of wild grasses and herbs gives the meat its distinctive character and taste. We always hang our lamb for at least a week, which enhances its flavour and really helps the texture and tenderness.

At certain times of the year, we also offer Organic Lamb from Shimpling Park, near Lavenham. Shimpling Park, which went organic in 1999, produces exceptional-quality lamb thanks to its thriving natural pastures. When it's available, you can select the 'Shimpling Park Organic' option above - it's well worth a try.

What our customers say