A good source of protein, lamb rumps are ideal alternatives to a whole leg of lamb for your Sunday roasts. A single muscle cut from the hind leg, the fat and skin from the lamb rump provide beautiful texture and flavours when roasted. Remember to pan sear before roasting and give it time to rest before serving.

Source: UK

Sustainably Sourced by Fairmont At Home
Since early 19th century, Rhug Estate located in Denbighshire in Wales has actively maintained the highest standard of animal welfare through sustainable farming and organic operations.  The farm also benefits from rich organic pastures that the animals are free to graze on with almost no interruption. They live life as nature intended with minimal stress and the highest quality of life.  Today, Rhug Estate has transformed into an award-winning business which is recognised for embracing sustainable organic farming methods and green energy.

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