Grass Fed Lamb Rump Steak
Rich meat with buttery fat Read more
Why we love this
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.
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