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      • Cooked Grass Fed Lamb Rump Steaks
      • A pair of raw grass fed lamb rump steaks on a plate.

      Grass Fed Lamb Rump Steak

      Rich meat with buttery fat Read more

      £5.80
      • 1x
        -
        £5.80
        Out of stock
        Serves 1

      Why we love this

      • 3 WEEK HUNG
      • NATIVE BREED

      •  

        Our 100% Grass Fed Lamb Rump Steak is a truly delicious cut of meat. They are cut from the 'chump' of the lamb, similar to that of a beef rump steak. 

        Each lamb steak is made up of rich meat with a band of buttery fat holding it together. The Grass Fed fat is so delicious once rendered and caramelised in the pan, adding even more flavour to the open-grained textured meat. 

        We recommend you pan fry these spectacular steaks, as you would a rump steak. They are also really delicious cooked on the barbecue.

        Our lambs are slowly reared in harmony with nature, grazing lush pastures, full of  meadow species like birdsfoot trefoil, plantain and chicory. This 100% Grass Fed diet not only results in happy healthy lambs, but provides food that is rich in vitamins and minerals. 

        All our 100% Grass Fed Lambs are reared on family farms in harmony with nature. We believe strongly that small-scale farming is better for the farmer, the animal, natural biodiversity and for you, producing exceptionally tasting, ethically reared meat that you can trust completely. For over 30 years it's been our mission to bring you the best tasting food that you can trust.  

        Approximately 165g per steak.

        About our Grass Fed Lamb Rump Steak

        100% Grass Fed and Grass Finished

        Slow grown on family farms in harmony with nature

        Native breed sheep

        Hung on the bone for 3 weeks

        Meticulously prepared by our brilliant artisan butchers

      • 100% Grass Fed Lamb

      • Our cooking instructions are a guide. Your cut of meat may vary slightly in thickness, it may be warmer or cooler when it hits the pan and your oven or hob may behave differently to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.  

        Take a cast iron pan and place over a medium-high heat. 

        To the pan add a drizzle of British Organic rapeseed oil or half a teaspoon of animal fat like beef dripping or lard. 

        Allow the fat to heat up to a sizzle.

        Generously season the lamb leg steaks with pure sea salt. You could also add a crack of freshly ground back pepper if you like. 

        Place the steaks into the pan, ensuring they have a good amount of space around them, this stops them from stewing and allows them to pan fry beautifully. 

        Cook on one side for around 2 minutes, or until a good golden crust has formed. Do not be tempted to move the steak around the pan, you want it to stay in contact with the base to crisp.

        Once browned, flip the steak over and cook for a further 2-3 minutes. A good indicator that your steak is cooked, is when you see a few tiny droplets of blood appear on the surface. At this point, remove from the heat. 

        You could finish the steak by adding a knob of grass fed butter and a sprig of rosemary to the pan and baste the steak for the last minute. 

        Leave the steak to rest for around 5-7 minutes before serving. 

      • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
          Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
          Standard Delivery Highlands & Islands (2 day service) is £14.95
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
        • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
          Delivered in compostable and fully recyclable packaging

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      Lamb Steak Recipes

      This Seared Lamb Steaks with Cauliflower & Harissa, by Gill Meller, is a beautifully uncomplicated seasonal dish that is crying out to be served on a large platter to allow everyone to dig in.
      View recipe

      How to Cook Lamb Steaks

      Heat a pan and sear the steak on both sides until browned. Lower the heat to medium and cook, turning when juices start to surface. Once juices appear on both sides, remove from heat and let it rest at room temperature.
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