Grass Fed Lamb Rump easter We remove the shank to

We remove the shank to create a more even shape

Taken from the finest part of the deer

Once carefully boned and neatly rolled

Properly reared

with a good level of fine marbling

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.