Rump of Salt Marsh Lamb

A wonderful piece of leg meat, perfect for a 2 person roasting joint, or can be cut into steaks or diced, Extremely lean, whilst retaining a deep flavour, Lamb Rumps are an excellent cut for the traditional Steak eater, whilst allowing excellent versatility for those looking to be a touch more ambitious with their cooking. Can be roasted, grilled or fried. We recommend cooking Rumps like a Steak, aiming for medium rare, and slice thinly before serving to leave delicious juicy chunks of meat. Good quality lamb has a wonderful flavour and this rump of lamb also has the herbal notes characteristic of Salt Marsh Lamb where the lambs have grazed their whole lives on wild pastures containing Samphire, Sorrel, Sea lavender, Glasswort, Sea Purslane and Thrift which translates into meat with sweet and characterful flavour and lots of important nutrients for us too. Salt Marsh Lamb is recoginsed as a delicacy in Europe the flavour, taste and texture of the meat, which is light and sweet derives from the diet of the lambs that graze the marshes which are regularly washed by the sea.