Grass Fed Lamb Rump with Mint Marinade gift card Cover with salt and pepper

Cover with salt and pepper and smoke low and slow until it hits 85C

Our lambs are grass-fed on the open pastures of the Blackdown Hills and dry-aged for 7–10 days to develop natural tenderness and deepen their rich

one of the most tender parts of the animal

prized for its intense beefy flavour and slightly open texture

Grass Fed Lamb Rump with Mint Marinade gift card Cover with salt and pepperThe rump of lamb comes from the hind leg, a firm, well structured muscle with a clean, full bodied flavour. Boned and prepared as a roasting joint, it carries just enough fat to keep the meat juicy while allowing the natural lamb character to shine. This joint is coated in a mint glaze, which adds a subtle, aromatic note while helping the meat stay moist and enhancing the natural sweetness of the lamb as it roasts.