Pasture Raised Lamb Rump Steaks
Excellent grilling steaks, love being marinated; serve w/ salad and operation dinner: done.
For recipe ideas, check out the Description below :)
This cut is the equivalent of the rump of beef and comes from the point where the leg meets the shortloin. Boned out, and kept whole it can be a mini lamb roast; or cut into steaks, they become lamb rump steaks.
Like beef rump, it is an excellent go-to cut for a range of cooking methods including: stir-frying, bbq-ing, pan frying or grilling...
- Skewered and grilled, served w/ grilled lettuce and hummus
- In a warm red curry with baby cos and steamed rice
- In a Malaysian-style BBQ with coriander and salted peanuts
- Grilled w/ Chinese Five Spice, served with a shredded cabbage salad
All Vincentia Butchery meat is free range, grass fed, pasture raised. We source locally, from the Shoalhaven, from farmers who ethically and sustainably raise their animals.You can definitely taste the difference. If you would like to know more about our purchasing beliefs, check out our Manifesto