Australian Lamb Rump Cap is a tender, full-flavoured cut taken from the top of the lamb rump, with a natural layer of fat on one side that bastes the meat as it cooks. Raised in open pastures, this lamb is Free Range Grass Fed and Grain Finished. Free from antibiotics and hormone growth promotants, ensuring ethical production and premium quality. Pack of 1000g.
Why Choose Lamb Rump Cap?
The rump is one of the most flavourful parts of the lamb, yet it is still lean and tender when cooked pink. Grass feeding delivers a clean lamb taste, while grain finishing adds tenderness and juiciness. It is easy to carve, cooks quickly and suits everything from a weeknight dinner to an elegant dinner party. Learn more about Australian lamb at Meat & Livestock Australia.
How to Cook Lamb Rump Cap
Score the fat in a criss-cross pattern and season well with salt, pepper, garlic and rosemary. Sear fat side down in a pan over medium heat for 5–6 minutes until golden and rendered, then briefly sear the other sides. Roast at 200°C for 10–15 minutes until the centre reaches 55–58°C for medium-rare. Rest for 10 minutes, then slice across the grain.
Lamb rump cap is also excellent on the barbecue, or marinated in yoghurt, lemon and spices for a Middle Eastern twist. Serve with salsa verde, mint sauce, roast vegetables or a Greek salad.
Not sure which cut to choose? Racks, loin chops and rump are best cooked quickly and served pink, while shoulder, shanks and diced lamb reward slow cooking. Australian lamb has a clean, mild flavour that pairs well with garlic, rosemary, mint, cumin and yoghurt, from Sunday roasts to curries and kebabs.
Storage
Keep the pack refrigerated or frozen as stated on the label. Thaw frozen meat overnight in the fridge, cook within 24 hours of thawing and do not refreeze. Browse our full lamb selection for racks, chops and leg cuts.
