Grass Fed Lamb Rump easter We remove the shank to

We remove the shank to create a more even shape

it carries just enough fat to keep the meat juicy while allowing the natural lamb character to shine

Taken from the finest part of the deer

honest flavor of the mature

Properly reared

Grass Fed Lamb Rump easter We remove the shank toLamb rump is genuinely one of the most under celebrated roasting joints that butchers rate highly. A Lamb rump roasting joint is cut from the top of the hindquarter, where the leg meets the loin. Its a compact, boneless joint with a natural fat covering and fine marbling throughout, giving it a balance of tenderness and flavour. Smaller and quicker to cook than a whole leg, it offers all the character of a traditional roast in a more manageable size.