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Vendor: Onlinemeatshop

Fresh Halal British Boneless Lamb Rump - Premium, Red Tractor Approved

£12.49
£12.49
Fresh Halal British Boneless Lamb Rump - Premium, Red Tractor Approved
Fresh Halal British Boneless Lamb Rump - Premium, Red Tractor Approved

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

Boneless lamb rump is the compact, lean joint from the hindquarter, supplied here as Certified Halal, 100% British lamb. Every animal is slaughtered by the non-stunned method. Sold whole or as steaks, with the fat cap on or trimmed off, it suits a hot grill or a small roasting joint.

Isn't Lamb Rump Just Picanha?

Not quite — picanha is a beef cut kept with its fat cap on, while this is lamb, a different species and joint. It comes Fat-On or Fat-Off, sold Whole or as 125-150g and 225-250g steaks, in 500g, 1kg and 2kg packs.

What You're Actually Buying

This rump is fully boneless, a single dense joint rather than loin chops. Fat-On leaves the cap on for basting, while Fat-Off trims it back for a leaner cut, with no skin or bone to manage.

Cuts, Finish and Pack Options

Choose the Whole Rump for roasting, or steaks at 125-150g or 225-250g. Each comes Fat-On or Fat-Off, in 500g, 1kg or 2kg packs.

How Much to Order

Think in packs rather than a fixed serving count: 500g suits a couple of steaks, 1kg a small dinner, and 2kg a larger gathering or roast split into portions.

This rump is sold by pack weight rather than a fixed serving count. The 500g pack covers a couple of steaks, 1kg suits a small dinner, and the 2kg pack stretches to a larger gathering or a whole roasting joint.

Steaks come in 125-150g or 225-250g sizes — pick the larger cut if you want fewer, heartier portions.

Defrost for around 12 hours in the fridge before cooking, then keep it chilled and cook it promptly for the best texture.

Store it in the coldest part of the fridge until you're ready to use it, and pat steaks dry before searing for a better crust.

Typical values per 100 g (raw):

Energy267 kcal
Protein16.88 g
Fat21.59 g

Basis: a composite of trimmed lamb retail cuts, lean and fat together. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean and fat, trimmed to 1/4" fat, choice, raw" (FDC 172479).

  • Pan-seared steaks: Sear 125-150g Fat-Off steaks for 2-3 minutes a side over high heat, then rest before slicing.
  • Fat-On roast: Roast the Whole Rump with the cap left on to render the fat as it cooks, then rest and carve into slices.
  • Grilled skewers: Cube a Fat-Off rump, marinate it well, and thread onto skewers for a quick turn over high heat.

Steaks from this rump grill much like chops on the BBQ, taking direct high heat well. The Whole Rump also makes a smaller stand-in for a leg of lamb at a Sunday roast, carved thin to serve.

Cubed Fat-Off rump works well for South Asian-style boti kebabs or Middle Eastern shish, marinated and skewered before grilling.

How long should I cook each side?

For 125-150g Fat-Off steaks, sear over high heat for around 2-3 minutes a side for medium, adjusting slightly for the thicker 225-250g cut.

Does the timing change with the fat cap on?

Yes — a Fat-On steak needs a little longer on the fat side first, to render it before you finish the meat side.

What if the steak looks pale before it's done?

Move it to a cooler part of the pan or grill and let it finish through rather than blasting it with more direct heat, especially on the thicker 225-250g cut.

How do I know it's cooked right?

Press the steak — it should give slightly with a firm spring back. Rest it for a couple of minutes off the heat before slicing.

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