Lamb Lamb and more Lamb Recipe Ideas to Share!

Lamb does tend to be a more expensive meat, but just tastes superb! Stores and supermarkets do sometimes have 'special offers' - which if you are watching your budget can be an opportune moment to purchase! This lovely recipe I'm sharing serves four ... you may wish to give it a try!

Ingredients (makes 4 servings):
2 large racks of lamb, 8 ribs (1.5 kg / 3.3 lb) - will yield about 50% meat
2 tbsp ghee or lard
1 tbsp Dijon mustard - you can make your own
1 cup ground pork rinds (50 g/ 1.7 oz) - you can make your own to avoid unhealthy additives
2 cloves garlic, minced
1-2 sprigs fresh rosemary or 1-2 tsp fried rosemary
½ tsp salt or to taste (pink Himalayan is good)
freshly ground black pepper

Instructions:
1. Bring the lamb racks to room temperature before cooking. Preheat the oven to 400 F / 200 C. Season the racks with salt and pepper. Heat a large pan greased with 1 tablespoon of ghee over a high heat and place in the lamb racks with the fatty side down (ideally one rack at a time to avoid overcooking).
2. Cook for just 2-3 minutes until browned. Turn on the other side and cook for about 30 seconds. Using tongs, cook the rack standing up for another 30 seconds and on the sides for 30 seconds to seal the meat from all sides.
3. Place on a baking tray lined with parchment paper and let it cool down slightly. Meanwhile, prepare the crust. Place the pork rinds, minced garlic, rosemary, more salt and pepper (if using unsalted pork rinds) and the remaining 1 tablespoon of ghee into a food processor.
4. Pulse until crumbly (a Kenwood mixer or similar with a food processor attachment works well). Wrap a piece of aluminium foil tightly around the exposed rib bones to prevent them from burning. Spread the mustard over the top fatty parts.
5. Add the pork rind & herb crust and press it in using your fingers so it won't fall of during baking. Place in the oven and bake for 15-18 minutes (medium-rare) or 20-23 minutes (medium). Remove from the oven and cover with aluminium foil and let it rest for about 10 minutes. The meat will keep cooking from the residual heat resulting in evenly cooked and juicy meat.
6. When ready to be served, remove the aluminium foil and discard. Use a sharp knife to gently slice the racks to prevent the crust from falling off.

Enjoy!

This recipe, with full links, also featured here

http://thelowcarbdiabetic.blogspot.co.uk/2016/01/rack-of-lamb-with-grain-free-crust.html

... another lamb recipe suggestion



Here is what you need:
Serves Four
(16.9g carbs per serving)
1 tsp Dijon mustard
1 garlic clove, chopped
2 anchovies, very finely chopped
150 ml olive oil, plus extra for brushing
juice and zest of 1 lemon
4 tbsp grated parmesan
70 g wild rocket
12 lamb cutlets (approx 550g)
2 x 410g tins cannellini beans, drained and rinsed
1 tbsp white or red wine vinegar

Here is what you do:
1. For the dressing, whizz the mustard, garlic, anchovies, 100ml of the olive oil and the lemon juice in a food processor or blender. Pour into a bowl, then stir in the lemon zest, grated Parmesan and half of the rocket, chopped.
2. Preheat a griddle/grill pan (or barbecue). Brush the lamb cutlets with oil and season. Griddle/grill (or barbecue) the cutlets over a high heat for 2-3 minutes on each side until brown and crisp.
3. Put the cannellini beans in a pan with the remaining olive oil and the vinegar; season well. Heat gently for a few minutes to warm through, then stir in the rest of the rocket. Serve the lamb on a bed of beans and rocket with the dressing drizzled over.

Thanks to Sainsbury's for the original idea

Hey and did you know ...

The greenery is provided by using wild rocket which is sometimes known as Arugula. Now we all know that salad greens are healthy, and that most are very low in calories. However, did you know that not all give you a good dose of nutrients... well Arugula/ Rocket is one leafy green vegetable that stands out as a rich source of many vitamins and minerals.

Consider the difference between iceberg lettuce and arugula/rocket:
Arugula contains about eight times the calcium,
fives times the vitamin A, vitamin C and vitamin K,
four times the iron as the same amount of iceberg lettuce.
The choice is easy... start with arugula/rocket for a healthier salad!

All the best Jan

chris c wrote:

Strangely I can't summon up much enthusiasm for mint sauce: maybe I OD'd on it as a child. What I DO like though is a few drops of peppermint oil added to a cup of cocoa.

Can you give us the ingredients firstly for the cocoa and then where to get the peppermint oil please dude?

Jan1 wrote:... another lamb recipe suggestion

Lamb cutlets with cannellini beans and parmesan dressing

Here is what you need:
Serves Four
(16.9g carbs per serving)
1 tsp Dijon mustard
1 garlic clove, chopped
2 anchovies, very finely chopped
150 ml olive oil, plus extra for brushing
juice and zest of 1 lemon
4 tbsp grated parmesan
70 g wild rocket
12 lamb cutlets (approx 550g)
2 x 410g tins cannellini beans, drained and rinsed
1 tbsp white or red wine vinegar

Here is what you do:
1. For the dressing, whizz the mustard, garlic, anchovies, 100ml of the olive oil and the lemon juice in a food processor or blender. Pour into a bowl, then stir in the lemon zest, grated Parmesan and half of the rocket, chopped.
2. Preheat a griddle/grill pan (or barbecue). Brush the lamb cutlets with oil and season. Griddle/grill (or barbecue) the cutlets over a high heat for 2-3 minutes on each side until brown and crisp.
3. Put the cannellini beans in a pan with the remaining olive oil and the vinegar; season well. Heat gently for a few minutes to warm through, then stir in the rest of the rocket. Serve the lamb on a bed of beans and rocket with the dressing drizzled over.

Thanks to Sainsbury's for the original idea

Hey and did you know ...

The greenery is provided by using wild rocket which is sometimes known as Arugula. Now we all know that salad greens are healthy, and that most are very low in calories. However, did you know that not all give you a good dose of nutrients... well Arugula/ Rocket is one leafy green vegetable that stands out as a rich source of many vitamins and minerals.

Consider the difference between iceberg lettuce and arugula/rocket:
Arugula contains about eight times the calcium,
fives times the vitamin A, vitamin C and vitamin K,
four times the iron as the same amount of iceberg lettuce.
The choice is easy... start with arugula/rocket for a healthier salad!

All the best Jan

yikes its too early to have my mouth watering over lamb

Andy12345 wrote:

chris c wrote:

Strangely I can't summon up much enthusiasm for mint sauce: maybe I OD'd on it as a child. What I DO like though is a few drops of peppermint oil added to a cup of cocoa.

Can you give us the ingredients firstly for the cocoa and then where to get the peppermint oil please dude?

Haven't bought any for ages, I'll look tomorrow but cocoa powder is usually alongside the drinking chocolate and stuff in t'supermarket. Peppermint oil used to be along with the cake ingredients - but make sure it isn't peppermint "flavouring". Otherwise a health food shop.

I mix a teaspoon of cocoa powder with milk and a couple of tabs of Splenda (used to use sugar), add a few drops of peppermint oil, nearly fill the cup with hot water and top off with more milk.


I'd decided to get some Gloucester Old Spot sausages from the farm shop and was pondering what else I haven't had lately. Of course some lamb chops!

Method:
1 Preheat the oven to 220ºC, fan 200ºC, gas 7. Heat a large non-stick frying pan and cook the lamb on a high heat in batches, ensuring you get a good golden crust on the mince.
2 Transfer each batch to a bowl, then clean the pan. Sweat the onions for 10 minutes, covered. Add the cinnamon and garlic, and cook for a minute. Add the tomatoes and stock to the onions, then transfer the mixture to a saucepan. Cover and cook for 40 minutes. Leave to cool
3 Meanwhile, place the aubergines and peppers on 2 baking trays, brush with oil and season. Cook in the oven for 45 minutes, swapping the trays round halfway through.
4 Remove the aubergines and peppers from the oven and reduce the temperature to 200ºC, fan 180ºC, gas 6. Assemble the moussakas in 2 x 2 litre ovenproof dishes. Divide half the lamb mixture and all the tomato mixture between the 2, layer over the aubergines and peppers and spoon over the remaining lamb. Mix together the watercress sauce and egg yolks and drizzle over the top. Crumble over the cheese and bake one for 40 minutes.
5 To freeze the other dish, cool it completely and freeze for up to 1 month. Defrost and cook as before, or cook from frozen, doubling the cooking time. Check that it's piping hot in the middle before serving

Method and Preparation:
1. Preheat the oven to 190C/Gas 5.

2. Season the lamb with ground black pepper. Heat 1tbsp of the oil in a large frying pan and fry the meat in three batches until well browned, turning frequently, adding a little more oil if necessary. Transfer the lamb to a large flame proof casserole and set aside.

3. Heat the remaining oil in the frying pan and cook the shallots and garlic for 4-5 minutes until lightly browned. Put on a plate and set aside.

4. Add the bacon to the pan and cook for 2-3 minutes until crisp. Add the mixture to the lamb.

5. Dissolve the stock cube in 400ml/14floz boiling water and pour over the lamb. Add the red wine, tomato puree, thyme and bay leaf. Bring to the boil, then cover and transfer to the oven. Cook for 1 hour.

6. Remove casserole from the oven and stir in the shallots, garlic, mushrooms and cornflour paste. Return to the oven for a further 30 minutes until the lamb is tender. Season to taste and serve with a selection of vegetables.

Tip - Use a leg of lamb, either remove the meat from the bone yourself or ask your butcher to do it, or use diced lamb as purchased from the butcher or supermarket, thawed if frozen.

Read more about lamb and see original recipe link here
http://thelowcarbdiabetic.blogspot.co.uk/2016/03/lamb-and-red-wine-casserole-recipe-plus.html

I've done something similar but using lamb chops complete with the bone - when casseroled the meat just falls off the bones. Also use celery and carrots. This would probably work with rabbit too.

Chris
Your recipe suggestion sounds delicious.
My dear mum used to make a wonderful lamb casserole and the meat did just that ... fall off the bone. Yum!

I love braised celery
I love a stick of celery too - great with a mackerel dip / pate or some cream cheese.

All the best Jan

Mainly we had leg of lamb - my father was fond of New Zealand lamb. Roasted with roast potatoes, and a couple of other veggies especially brussels sprouts and carrots. Then we would have it cold, then mother made what she called "lamb tart" in pastry, like a shepherd's pie, with the minced remains.

I still miss those roast spuds but I still have the memory.

More spring lamb for me tomorrow, probably chops grilled with rosemary, and purple sprouting if I can get any, or broccoli if not. On the way home I'll drive past the sheep farm and drool at the newborn lambs.

Ingredients
Serves 4
2 red onions
500g lamb mince
125g halloumi, cut into 16 pieces
½ tbsp ground cumin
3 tsp dried mint
¼ tsp crushed chilli flakes
2 cloves of garlic, crushed
5 vine ripened tomatoes, halved and finely sliced
1 tbsp lemon juice
1 tsp red wine vinegar
1 tbsp extra virgin olive oil
250g Greek-style natural yogurt
¼ cucumber, seeds scooped out and chopped

Method
1. Heat 1 tsp of the oil in a small pan. Dice 1 of the red onions and add it to the pan. Cook over a medium heat for 8-10 minutes or until softened but not coloured, then remove to a plate to cool.
2. Place the lamb mince in a bowl and combine with the cumin, 2 tsp mint, chilli, garlic and cooled onion. Season to taste, then shape into 24 ovals. Place 3 of these on each skewer with 2 pieces of halloumi inbetween. Cover and place in the fridge for 30 minutes to firm up.
3. Meanwhile, slice the second red onion. Combine with the tomatoes, lemon juice, red wine vinegar and olive oil, then season to taste and set aside. Combine the yogurt with the cucumber and remaining mint, then set aside.
4. Once the lamb skewers have chilled, heat a griddle pan over a medium/high heat. Brush the remaining oil over the skewers and place on the griddle pan (you may need to do this in two batches). Cook for 3 minutes on each side or until just cooked through and keep warm.
5. Once all the kebabs are cooked, divide them between 4 plates and top with the tomato salad and the cucumber yogurt.

Each serving provides:
13.4g carbohydrate 3.2g fibre 33.4g protein 39.3g fat

Recipe idea with links also posted here:
http://thelowcarbdiabetic.blogspot.co.uk/2016/07/minted-lamb-kofta-and-halloumi-skewers.html

Could be just right for summer ... when the sun does come out that is

All the best Jan

Ingredients:
Serves Four

For the stuffing
1 tbsp olive oil
1 red onion, finely sliced
2 cloves of garlic, finely sliced
1 tsp cinnamon
260g spinach
50g pine nuts, toasted
50g dried cranberries

For the lamb
3 tbsp cranberry sauce
100ml ruby port
800g boned shoulder of lamb

For the port gravy
1 tbsp plain flour
50ml ruby port
300ml lamb stock

To serve
Roasted cubes of butternut squash

Method:
1. Preheat the oven to 180°C/gas mark 4. Heat the oil in a large frying pan, then add the onion. Fry for 4-5 minutes, until soft and golden. Add the garlic and cinnamon and continue to cook for 1-2 minutes. Add the spinach and allow it to wilt. Season and stir through the pine nuts and cranberries. Leave to cool.
2. Meanwhile, put the cranberry sauce and port in a small saucepan over a medium heat. Simmer until reduced to a sticky glaze.
3. Unroll the lamb and spread the stuffing over the whole surface. Re roll and secure with string in four places. Place the joint in a roasting tin and brush all over with the port glaze. Roast in the oven for 1 hour 10 minutes. Transfer to a board and cover with foil, then leave to rest for 10 minutes.
4. Meanwhile, pour the cooking juices into a jug and then return 2 tbsp of the juices to the roasting tin. Place over a gentle heat and add the flour, whisking thoroughly to form a paste. Add the port and stir well, then slowly add the stock, stirring continuously. Simmer until the gravy has thickened.
5. Serve with the lamb and butternut squash

Each serving provides
23.9g carbohydrate 3.0g fibre 39.7g protein 48.2g fat

Obviously do not forget to prepare and cook your butternut squash, cubes work well and take about forty minutes to roast until golden and tender.

All the best Jan

'This slow-cooked rustic lamb stew is really comforting and is the perfect winter warmer. The time taken to cook this dish gives a real depth of flavour, enhanced by rich tomatoes and fiery chilli. Give this fire-cracking rustic lamb stew a try tonight.'

Ingredients:
Serves 6 - 8
4 tbsp olive oil
1kg (2lb) lamb breast joint, roughly chopped into 2-3cm pieces
2 brown onions, thickly sliced
4 carrots, peeled and diagonally sliced
3 garlic cloves, finely chopped
3 tbsp freshly chopped rosemary
1 red chilli, deseeded and finely sliced
250ml (8fl oz) red wine
1 x 400g tinned chopped tomatoes
600ml (1 pint) hot lamb stock
3 tbsp balsamic vinegar
1 x 400g tinned butter beans, drained'

Method:
1. In a deep pan, heat half the oil and cook the lamb in batches until browned. Transfer to a plate and set aside.
2. Add the remaining oil and fry the onions and carrots for 10 minutes until golden. A minute before the end, stir through the garlic, 2 tablespoons of the rosemary, and the chilli. Pour over the red wine, chopped tomatoes, lamb stock and balsamic vinegar.
3. Return the lamb to the pan and cook over a gentle heat for 2 hours until tender. Stir through the butter beans and remaining rosemary and cook for 10 minutes.

Also posted here with relevant links
http://thelowcarbdiabetic.blogspot.co.uk/

All the best Jan

A most colourful plate of food - this carrot and tarragon mash is vibrant in both colour and flavour and complements the hearty mustard-coated lamb chops well. A plateful of colour for a grey and dismal day, well it's tasty on any day, no matter what the weather!

Ingredients:
Serves Four
750g (1 1/2lb) carrots, chopped into 2.5cm (1in) pieces
1 tbsp extra-virgin olive oil, plus 1 tsp for frying
1 tbsp butter
2 tbsp chopped fresh tarragon
8 lamb chops
1 tbsp Dijon mustard
balsamic vinegar, to serve

Method:

Cook the carrots in a pan of boiling water for 15 minutes, or until softened; drain. Tip the carrots back into the pan and return to the cooling hob to dry.

Add 1 tbsp oil, the butter and 1 tbsp tarragon to the pan; season well. Crush with a masher, then cover to keep warm.


Meanwhile, rub the chops with the mustard and scatter over the remaining tarragon. Brush a griddle or frying pan with 1 tsp oil and put over a medium-high heat, until hot.


Fry the chops for 5-7 minutes on each side, until cooked through. Transfer to a plate, cover with foil and set aside for 10 minutes to rest. Serve with the mashed carrots and a drizzle of balsamic vinegar.

Each serving:
Carbohydrate 15.6g Protein 26g Fibre 7.4g Fat 39.6g

Yum

All the best Jan

I determined to have lamb this week but the butcher had sold out of lamb chops! The Horror! Still I bought a couple of slices of lamb's liver and a huge hunk of steak.

Ingredients:
Serves Four
2 tbsp. olive oil
1 tbsp. ground cumin
1 lemon
4 lamb leg steaks 
1 onion
3 carrots
1 garlic clove
1 tbsp. tomato purée
50g (2oz) flaked almonds
1 x 400g (14oz) tin chopped tomatoes
1 tbsp. sugar (or equivalent sweetener)
small bunch parsley

Method:
Heat the oven to gas 6, 200°C, fan 180°C. In a small bowl, combine 1tbsp of the oil with the cumin and lemon zest and lightly season. Put the lamb steaks on a baking tray and brush all over with the oil mix. Set aside.

Heat the remaining oil in a medium saucepan and sauté the onion and carrots covered with a lid for ten minutes over a medium heat until soft. Add the garlic and tomato purée for the final minute.

Transfer the lamb to the oven to cook for 10-15 minutes, adding the flaked almonds for the final three minutes. 

Meanwhile, stir the chopped tomatoes and the sugar through the vegetables and simmer for 10 minutes. Divide the ragu and lamb steaks between 4 plates. Garnish with the chopped parsley.

The original recipe nutritional breakdown per serving:
Carbohydrate 19.6g Protein 33.2g Fibre 4.5g Fat 38.0g

Taken from a Tesco Real Food idea here
https://realfood.tesco.com/recipes/roast-lamb-steaks-with-almonds-and-tomato-ragu.html

All the best Jan

A tablespoon of sugar? Are they insane???

Lamb is usually a very tasty meat, but can be expensive. We don't eat it too often - perhaps a lovely Roast Lamb Sunday Lunch or a recipe like this below. I often look out for special offers at the supermarket, Farmer's Market or butcher ... depending on where I maybe shopping!

If you'd like to give this recipe a try, here is what you will need.
Ingredients:
Using 12 small chops
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tbsp. fresh thyme - or rosemary if preferred
1 pinch salt
1 pinch black pepper
12 lean lamb loin chops
cooking spray

Directions:
1. In small bowl, mix olive oil, lemon juice, and thyme. Season with salt and pepper.
2. In shallow baking dish, place lamb chops and brush with seasoned olive oil. Cover and refrigerate 1 hour.
3. Preheat grill to high. Lightly coat grill grate with cooking spray. Place lamb chops on grill, and discard marinade. Cook 10 minutes, turning once, until internal temperature reaches 145°F. (Meat is cooked through)

Nutrition Information:
Per serving (x12)
173 calories; .5g carbohydrates; 0g fibre; 3g saturated fat; 14g protein; 46mg sodium

Obviously amend amounts to suit your needs.

If you require help with measurement conversion etc. look here
http://startcooking.com/measurement-and-conversion-charts

Taken from an idea here
http://dlife.com/recipes/grilled-lemony-lamb-chops/

All the best Jan

Hmmm, hadn't thought of lamb and lemon.

I have a chump chop and was going to do what I usually do - grill it on top of a couple of sprigs of rosemary then turn it over onto a couple more rosemary sprigs, and scran it down with some seasonal green veggies.

Maybe I'll try squeezing half a lemon over it too.

My father always had mint sauce with his lamb. I don't bother because I OD'd on it when I was young.

I remember him once driving past a field of sheep on the South Downs, winding down the car window and bellowing

"Mint sauce!"

"That'll keep them on their toes", he observed.

Lamb and root vegetables make the best layered hotpot and this recipe is so simple to make.

Ingredients:
Serves Four
1 tbsp. olive oil
1 large red onion, thinly sliced
2 garlic cloves, chopped
4 lamb leg steaks, bone in, or loin chops
4 fresh thyme sprigs, plus extra to garnish
2 tsp corn-flour
100ml red wine
2 tbsp. cranberry jelly or sauce
1 (about 650g) swede/rutabaga, halved and very thinly sliced
200ml fresh lamb stock, hot
1 tsp butter

Method:
1. Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil in a flameproof casserole over a medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until beginning to turn golden. Season and remove from the heat.
2. Top the onion mixture with the lamb and thyme, and season again. Dissolve the corn-flour in a little of the wine, then stir in the rest of the wine and the cranberry jelly or sauce. Pour over the lamb.
3. Arrange the slices of swede/rutabaga on top, then pour over the stock. Dot with the butter, then cover and transfer to the oven. Bake for 45 minutes. Uncover and bake for a further 15 minutes or until the swede/rutabaga has coloured on top. Serve garnished with extra thyme, if you like.

Note:
This dish can be made with ready-cut cubes of lamb but choosing a chop or steak with the bone in will give extra flavour.

Nutritional Information Per Serving:
Fat 18g (6.3g saturated) Protein 33.9g Carbohydrates 16.6g (12.9g sugars)
From an original idea here
http://www.deliciousmagazine.co.uk/recipes/simple-lamb-and-swede-hotpot/

All the best Jan

This lamb casserole recipe suggestion contains a great selection of vegetables, it's a great easy dish to prepare you may like to give it a try ...

Ingredients:
Serves Four
1 aubergine/eggplant
2 tbsp. olive oil
1 large onion, halved and thinly sliced
1 garlic clove, finely chopped
1 red pepper, de-seeded and sliced
550g - 600g diced lamb
15g butter
1 tbsp. plain flour
400g can chopped tomatoes with herbs
300ml lamb stock

Method:
Cut the aubergine/eggplant into 2cm cubes and put in a colander. Sprinkle with 1 tsp salt and set aside for 30 minutes. Rinse and pat dry.

Pre-heat the oven to 160C/140C Fan/Gas 3. Heat half the oil in a frying pan and cook the onion. Add the garlic and pepper and cook for another minute. Add the aubergine and stir. Transfer to a casserole dish.

Add the rest of the oil to the pan and brown the lamb in two batches, adding to the casserole when done.

Melt the butter in the pan and stir in the flour. Add the tomatoes and simmer, stirring all the time. Add the stock to the casserole with the tomatoes. Season, cover and cook in the oven for 2 ¼ hours.

From an original idea here
https://www.asdagoodliving.co.uk/food/recipes/easy-lamb-casserole

All the best Jan

Ingredients:
Serves Two
2 lamb rumps
1 tsp dried rosemary
1 tsp coconut oil or butter
1 tsp olive oil
1 tsp chilli flakes
For the cauliflower
1 cauliflower, roughly chopped
1 tbsp. coconut oil or butter
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp. dried rosemary

Method:
1. Preheat the oven to 190°C/gas mark 5. Trim off any excess fat on the lamb and score the top with a sharp knife. Season with salt and pepper and sprinkle over the rosemary.
2. Heat a pan with the oil or butter and cook the lamb fat side down for four minutes, turning it over every minute until browned. Pop it in the oven for 15 minutes then leave it to rest for five minutes.
3. To make the cauliflower mash, cook the cauliflower in a pan of boiling water for 7-10 minutes until it is cooked through, then drain. Meanwhile, heat the oil or butter in a frying pan and throw in the onion. Sauté for three minutes, then throw in the garlic, rosemary and a big pinch of salt. Cook for another 3 minutes then leave to cool slightly. Mash the onion mix with the cauliflower, scraping out all the spices and oil from the pan.
4. Serve the mash and lamb together with a drizzle of olive oil and a pinch of chilli flakes.

From an idea here
https://recipes.sainsburys.co.uk/recipes/30-minute-recipes/grilled-lamb-rump-with-rosemary-cauliflower-mash

All the best Jan

"Trim off any excess fat on the lamb"

Have you gone completely insane??? It's the best part . . . good to see coconut oil in a mainstream recipe though.

chris c wrote:"Trim off any excess fat on the lamb"

Have you gone completely insane??? It's the best part . . . good to see coconut oil in a mainstream recipe though.

Ah … yes!
Some love the fat while others still like to trim it.
I quite like the fat kept on …

Interesting about lamb rump steak here, and it looks a great cut in the picture they've used ...

https://greatbritishmeat.com/blogs/butchers-blog/what-is-lamb-rump

All the best Jan