Let's talk lamb rumps

We love these little cuts for their tenderness and full-on flavour. They taste like a roast but are quick cooking so you can fill that roast lamb craving mid-week. Super versatile, they suit being quickly seared and sliced into dishes such as pasta or salads.

We’ve gathered our top ways to cook and eat lamb rump, have a look and see if you find a new addition to your family favourites…

Reverse seared lamb rump with chimichurri

This is the ultimate method of cooking lamb rumps. It creates a tender, delicious rump and is the perfect compliment when served with fresh herby chimichurri.

Lemongrass lamb rumps

Lamb goes wonderfully with the flavours of South East Asia and this lemongrass marinade is fresh and vibrant. We love to marinate the lamb overnight; it makes it meltingly tender and brings such a depth of flavour.

Roasted lamb rump with fresh green sauce

This has all the flavours of a traditional Christmas roast but with half the hassle. Rum and Que adds a real flavour bomb that is so easy, just shake and go!

Lamb rump curry with turmeric and pumpkin

We take a bunch of cupboard spices and some simple veggies to create a rich curry that the family will love. Serve with rice, poppadom's and the whole suite of Indian condiments for the ultimate feast.

The best lamb wellingtons

Lamb rumps make a smaller, tastier version of the classic Beef Wellington. They’re perfect for entertaining or as a special treat. All that’s needed is a big green salad on the side.

Lamb and golden kumara salad

Things couldn’t get more Kiwi on a plate – lamb and golden kumara is a winning situation on any night. We love the salad made in advance, the flavours just get better with time, or you can serve it warm and straight away.

Warm lamb, carrot and beetroot salad

Sweet carrots, earthy beetroot and tender orzo makes for a substantial and fulfilling salad. It’s an elegant dinner or a craveable lunch that will have the office envious.