Lamb Rump with Rosemary & Garlic (371g)

Buttery, fragrant and filled with flavour, this sous vide Lamb Rump is deliciously tender and rich. Slow-cooked by our Somerset Chefs and prepared with only the finest ingredients, try pairing our sous vide Lamb Rump with rosemary roasted potatoes and chopped fresh mint. Our sous vide cuts are slow-cooked in a water bath to retain their natural moisture. This results in exceptionally tender meat that will cook at home in minutes. Cooking instructions: 1). Pre-heat the oven to 200°C/180°C fan/gas mark 6. 2). Carefully remove the lamb rump from its packaging, discarding the juices and rosemary (if not using for homemade gravy). 3). Place the lamb onto a pre-heated non-stick tray, fat side up, and roast for approximately 14-18 minutes for a pink finish. For medium, continue to cook for a further 5 minutes. Serve immediately. We recommend enjoying this lamb with grilled tenderstem broccoli and crushed new potatoes.Buttery, fragrant and filled with flavour, this sous vide Lamb Rump is deliciously tender and rich. Slow-cooked by our Somerset Chefs and prepared with only the finest ingredients, try pairing our sous vide Lamb Rump with rosemary roasted potatoes and chopped fresh mint. Our sous vide cuts are slow-cooked in a water bath to retain their natural moisture. This results in exceptionally tender meat that will cook at home in minutes. Cooking instructions: 1). Pre-heat the oven to 200°C/180°C fan/gas mark 6. 2). Carefully remove the lamb rump from its packaging, discarding the juices and rosemary (if not using for homemade gravy). 3). Place the lamb onto a pre-heated non-stick tray, fat side up, and roast for approximately 14-18 minutes for a pink finish. For medium, continue to cook for a further 5 minutes. Serve immediately. We recommend enjoying this lamb with grilled tenderstem broccoli and crushed new potatoes.