Description
The lamb rump is an individual muscle cut from the hind leg. When roasted and rested, it is very tender with a lot of flavour. There is a layer of fat and skin on the top which crisps up beautifully when cooked.
A packet of 4 pieces, the average piece per rump is 500g.
Shelf life – 365 days, frozen.
Recommended method of cooking – braising or roasting in the oven.
Country of Origin – Australia
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