Boneless Full Lamb Rump

Cut from where the top of the leg meets the loin. Lean meat with a generous fat layer to retain moisture and a robust lamb flavour. Suitable for roasting, braising, casseroles, stir-frying or pan-frying; best served with a pink centre. Grass-fed, grass-finished and pasture-raised without hormones, antibiotics, grain or grain by-products.