Focus on Scotch Lamb PGI cuts, joints and offal: lamb rumps

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

Prepared from the Scotch Lamb hind leg of the carcass. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

Depends on size of carcase, approx. 300g.

Approximate yield

Depends on size of carcase, approx. 300g.

Preparations

The rump is removed from the boneless leg of Scotch Lamb by following the natural muscle seams. All bones, internal fat, glands and silver gristle are to be removed.

Uses

Ideal for producing mini rump roasts or suitable to slice into steaks

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: lamb rumps
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Quality Meat Scotland

QMS

Standard Supplier 26th October 2016

Focus on Scotch Lamb PGI cuts, joints and offal: lamb rumps

IN ASSOCIATION WITH