Description
MORE INFO
DETAILS
Introducing our Lamb Rump Roast, a true centerpiece for your culinary masterpieces, proudly offered at The Black Farmer. Sourced from the finest, ethically raised lambs, our Lamb Rump Roast delivers exceptional flavor and tenderness in every bite. This premium cut, expertly trimmed and prepared, offers a succulent and juicy texture that melts in your mouth. Whether roasted to perfection with aromatic herbs or marinated for a delightful infusion of flavors, our Lamb Rump Roast is the epitome of gourmet indulgence. Elevate your dining experience with this prime cut, impressing your guests or treating your loved ones to an unforgettable meal.
STORAGE ADVICE
To maintain the optimal freshness and quality of your Lamb Rump Roast, it is recommended to store it in the refrigerator at a temperature of 32°F to 40°F (0°C to 4°C). Ensure the lamb rump roast is tightly wrapped in plastic wrap or placed in an airtight container to prevent exposure to air and odors. Properly stored, the lamb rump roast can be refrigerated for up to 3-4 days. If you need to store it for a longer period, you can also freeze the roast. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag or container. Frozen lamb rump roast can maintain its quality for approximately 3-4 months. Remember to thaw the roast in the refrigerator before cooking for the best results.
PACKAGING
This pack contains 400g-1kg.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.
COUNTRY OF ORIGIN
UK
COOKING INSTRUCTIONS
Here’s cooking instruction for Lamb Rump Roast:
1. Preheat your oven to 375°F (190°C).
2. Season the lamb rump roast generously with salt, pepper, and any other desired herbs or spices. You can use a combination of rosemary, thyme, garlic, and olive oil for added flavor.
3. Heat a large oven-safe skillet or roasting pan over medium-high heat on the stovetop. Add a small amount of oil and sear the lamb rump roast on all sides until nicely browned. This step helps to lock in the juices and develop a delicious crust.
4. Once seared, transfer the skillet or roasting pan with the lamb rump roast into the preheated oven. Roast for about 25-30 minutes for medium-rare or adjust the cooking time based on your preferred level of doneness. Use a meat thermometer to check the internal temperature, aiming for around 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
5. Remove the lamb rump roast from the oven and let it rest for about 10 minutes. This resting time allows the juices to redistribute and ensures a tender and juicy result.
6. Slice the lamb rump roast against the grain into thin slices. Serve immediately and enjoy!
Note: Cooking times may vary depending on the size and thickness of the lamb rump roast. It’s always a good idea to use a meat thermometer to ensure your desired level of doneness.
INGREDIENTS
INGREDIENTS
N/A
ALLERGY ADVICE
N/A
NUTRITION
Nutiritional information typical values per 100g,
as sold
Energy
238 kCal
Fat
17 g
of which saturates
7 g
Carbohydrate
2.1 g
of which sugars
0 g
Fibre
0 g
Protein
19.1 g
Salt
0.278 g
DELIVERY
We entrust DPD to deliver everything you order to mainland addresses in the UK. You can select you preferred delivery date at check-out. Next-day delivery has a cut-off time of 12pm, but please note, next-day delivery is not available on everything. Gift messages may also be added and personalised at check-out. For more information, please visit our Delivery & Returns page.
