This cut comes from where the loin meets the leg and although it is sometimes cut into steaks or chops, it also makes a good little roasting joint that only needs browning on all sides then 10 or 12 minutes in the oven to produce a succulent supper for two.

Its speed of cooking means it’s a favourite in restaurants and according to one article I read, for romantic dinners à deux. I’m not sure how romantic a lamb rump is but it’s certainly very tender.  Continue reading →