A Tender, Flavoursome Cut Best Served PinkLamb rump steak, cut from the top of the hind leg, is ideal for fast cooking in a pan, on the BBQ or in the oven, and is best served pink. Naturally lean yet full of flavour, it is a versatile cut that takes well to marinades, whether you lean towards North African spices or keep things simple with garlic, rosemary and a punchy green sauce. A light covering of fat helps protect the meat as it cooks, adding richness and depth of flavour. Cooked with care, with the fat properly rendered and the meat well rested, lamb rump offers tenderness, character and all the satisfaction of a great lamb steak. Chef George Ryle Inspires“If you are looking for a lamb steak then rump is the perfect option. The flesh is tender and the covering of fat helps to add depth of flavour that is hard to beat. Cooked with care, being sure to render the fat, and then properly rested, this is a cut that is best cooked pink. Try braising down some flat beans with plenty of olive oil, garlic and tomatoes, then whip up a black olive, anchovy and oregano dressing. Or artichokes, the spring variety, stewed in lots of olive oil with sweet onions, wine and a little stock, simmer gently and throw in a few stalks of mint when you turn off the heat to impart their distinct flavour. Or maybe a dish that is simple, pure and utterly delicious: fresh borlotti beans, cooked in stock with a drop of white wine, fresh garlic and rosemary needles, simmered or baked until tender and served warm with lamb rumps and a salsa verde. Life, honestly, or life in a kitchen or at the table at least, doesn’t get better than this. Be sure to get some anchovies in your salsa, that’s the best way.”
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