Lamb Rump Square Cut wine combining tenderness with a generous

combining tenderness with a generous fat cap that protects the meat during cooking

Barons Court

wing rib makes an impressive Sunday centrepiece with rich flavour and a satisfying roast crust

it’s the same professional-grade tool used by chefs and butchers to take the guesswork out of cooking

Cut thick and left on the bone

Lamb Rump Square Cut wine combining tenderness with a generousCut from the rump, this is one of the most versatile lamb steaks, combining tenderness with a generous fat cap that protects the meat during cooking. As the fat renders, it helps keep the rump juicy while adding flavour and creating a well browned crust. A favourite among chefs, lamb rump offers the richness of a roasting cut in a smaller format that cooks quickly and evenly. Sourced from free range SuffolkTexel cross lambs reared in Cornwall, the