Lamb rump is a super flavorful cut of lamb, so to help you get the most out it, we've put together our ultimate guide to lamb rump.

Our Back to Basics series takes a look at some common ingredients to help our readers make the most of the great produce that we have access to here in Ireland. Previously we looked at scallops, housekeeper’s cut of beef, chicken thighs, and pork belly; today we're looking at lamb rump. 

Lamb refers to meat that comes from sheep that are younger than 12 months old. Spring lamb is less than six months old, while animals that are aged 6-12 months are simply known as lamb. If the lamb was aged between 12 and 24 months when it was butchered, it is known as a hogget. This is the most common type of lamb sold in Ireland, with most meat coming from animals that were aged 18 months or less. 

Lamb rump, which is also known as chump, comes from the area where the lamb loin meets its leg. The name differs depending on whether you're talking to butchers or chefs, but the cut is always the same – full of flavour, inexpensive and very versatile. 

Lamb rump is usually served off the bone, but can also be purchased bone-in. The meat is covered with a thick layer of fat, which makes great for roasting, as the fat will break down and help keep the meat moist. A whole chump will serve around two or three people, making it a great option for a roast dinner. As rump is so versatile, it's great for frying, braising and even barbecuing as it can be cut into thick slices that are great for quick cooking. 

In terms of nutrition, lamb is a great addition to any diet as it is a fantastic source of protein. It also contains quite a lot of omega-3 fatty acids, vitamin B12 and zinc, all of which are extremely important for a healthy diet.

When buying lamb rump, there are a few things you should look out for. We recommend you visit a craft butcher to make your purchase, as they will be able to advise you on the meat. Butchers usually hang their lamb for around 7-10 days, which helps to break down the meat and tenderise it, which is something that isn’t usually done by supermarkets. It’s also important to check the colour of the meat before you buy it. It should be a rosé pink and not too dark, as this would indicate that the meat came from a tougher, older animal. The slab of fat on the lamb should be firm and dry, but not too crumbly.

Looking for some recipe inspiration? Try out the recipes below, which are two of our favourites.

  • Brian Walsh's recipe for roast lamb rump with salsa verde and black olives is a delicious dish. Combining Mediterranean flavours with spring produce is a unique way to create a delicious Sunday roast so we absolutely love this recipe. 

  • This lamb rump with autumn veg and turmeric couscous recipe from the team at The Duck at Marlfield House in Wexford is another great lamb rump dish. Featuring a zesty couscous, this dish uses a range of autumn vegetables but to make it more summery, you can vary the veg accompaniment depending on what you have on hand or what's in season.

Image by Harry Weir and Brian Clarke.

Image by Harry Weir and Brian Clarke.

How do you like to cook lamb rump? Let us know in the comments below.