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Gerard's choice
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Rump Roast of Lamb

5.0
Rump Roast of Lamb
Rump Roast of Lamb
Rump Roast of Lamb
Rump Roast of Lamb
Gerard King

Gerard's Suggestion

"I recently made up a simple marinade, using harissa, ground cumin and some fresh coriander, and cooked these gently over the embers on my BBQ. Delicious."

Rump Roast of Lamb

5.0
slow-grown
free-range
traditional breed

Our boneless lamb rumps are full of flavour and easy to cook; perfect as a roast for two.

£12.00
(0 in basket)
Shipping calculated at checkout.

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

  • Perfect mid-week supper for two 
  • Bone removed for quick, fuss-free roasting
  • Tender, flavourful meat, these lamb rumps are a treat.

Packed with flavour and topped with a generous layer of fat, these little rumps self-baste beautifully as they roast leaving you with tender, juicy meat. We've removed the bone to make cooking and carving easier. 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 them 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 by one of our cohort of enlightened sheep farmers who care deeply about animal welfare and husbandry. And because we are a whole-carcass butcher we can choose the lambs we'd like from our farmer and thereby ensure the best fat to meat ratio. 

We dry-hang our lamb for a minimum of 7-10 days. This helps to ensure our lamb is tender and full of flavour.

Each rump serves two. 


Gerard King

Gerard's Suggestion

"I recently made up a simple marinade, using harissa, ground cumin and some fresh coriander, and cooked these gently over the embers on my BBQ. Delicious."

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