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or barbecuing
Lamb rump is genuinely one of the most under-celebrated roasting joints that butchers rate highly
Wrap in foil then bring it up to 95C and rest for at least an hour
Hugely popular
When cooked slowly
Grass Fed Diced Lamb size:500 grams per pack or barbecuingDiced lamb is taken from the shoulder and leg, trimmed and cut into even cubes for consistent cooking. The shoulder provides flavourful, slightly marbled meat, while the leg adds lean, firm texture, giving a balance of richness and bite. This cut is ideal for slow, gentle cooking. It holds together well in stews, casseroles, or curries, allowing the natural lamb flavour to develop while the meat becomes tender. Browning first in a hot pan brings out
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