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6oz lamb chump steak cut from the rump of local British outdoor reared lambs. The same cut as a beef rump and can be cooked in much the same way, depending on how well done you like your lamb.
How to Cook Lamb Chump Steak
Remove lamb from packaging and rest at room temperature for 10 minutes before cooking.Season and brush with a little oil.
To fry: Heat a dry frying pan until very hot and cook steak for 1 minute each side, reduce to medium heat and cook for following times:
Medium: 2 minutes each side
Well done: 3 minutes each side
Allow meat to rest on a warm plate for 5 minutes.
To Roast: Lightly oil the meat, season with salt and pepper, or your choice of dry rub/herbs (thyme and oregano both work well), and place in a roasting tin, and oven roast at 180°C/ Fan 160°C/ Gas 4 in the centre of a preheated oven for 25 - 30 minutes, turning halfway. Allow the meat to rest for 5 minutes before serving.
Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.
|Typical Nutritional Information||Per 100g|