Lamb Rump

The rump is a flavorful muscle found in Uruguayan lamb’s rear legs. It is exceptionally delicate after roasting and resting. A layer of fat and skin sits on the meat, crisping up beautifully while cooking to add a tactile and flavorful depth. This adaptable cut benefits from rapid cooking methods such as pan-searing, grilling, or oven roasting while retaining a lovely pink core. It is naturally lean and flavorful, ideal for marinades like powerful North African spices or a simple yet exquisite mix of garlic and rosemary. Pair the meal with a brilliant green sauce for a delicious contrast.