Rump of Lamb

[auntdot]

About two months ago we were lucky enough to spend eight days in London.

Our first night we went to the local, which has an OK restaurant, and they were serving rump of lamb, 10 ounces, as a special.

Both of us being lamb-a-holics ordered it and were delighted.

It was cooked medium rare and had a very 'lamby' flavor. We liked it so much that we eschewed some other restaurants during our stay just to eat the lamb.

Lamb rump was the tastiest lamb either of us had ever experienced.

Have never seen the cut before however.

Was just wondering if anyone knew about it. And why in the heck can't we get it here in the US?

 

[Robo410]

we butcher meat differently here. The rump is part of hind shoulder or top leg roast with hip. If you butterfly a leg (top part is best) you can get close to the concept of rump British style. We also don't let Lamb get quite as old as the Brits do as not too many Americans like the stronger taste of mature meat of any type so it seems. (it's also more expensive to keep feeding the critters.)