The rump, also known as chump, comes from the back end of the lamb, where the top of the leg meets the loin. It is a small roast sliced for two people.
Think beef rump steak, but from a lamb and not yet cut into steaks. It is best to cook it whole so the fat can permeate the meat which will also remain tender. Let it rest and then slice.
Grass fed lamb rump from our native breed of Romney lambs. A quick cooking mid-week treat to get a fix of quality healthy meat.