Red Wine & Garlic Lamb Rump Roast 500g

Our Free Range Australian Lamb Rump is marinated in a rich blend of red wine and garlic, enhancing its naturally bold flavor. With the rump cap left on, this cut retains its juicy tenderness, as the fat layer bastes the meat during roasting, creating a beautifully caramelized crust. Perfect for roasting, grilling, or slicing for a gourmet meal.

Cooking Instructions:

🔥 Oven-Roasted (For a Juicy, Tender Finish)

1. Preheat oven to 200°C (390°F).
2. Place lamb rump fat-side up on a rack inside a roasting pan.
3. Roast for 20-25 minutes per 500g, or until internal temp reaches:
   • 50-52°C (122-126°F) for rare
   • 55-58°C (130-136°F) for medium-rare
   • 60-65°C (140-149°F) for medium
4. Rest for 10-15 minutes before slicing to allow juices to redistribute.

🔥 BBQ/Grill (For a Smoky, Charred Crust)

1. Preheat BBQ to medium-high heat.
2. Sear lamb fat-side down for 3-4 minutes, then flip and cook for another 8-10 minutes, turning occasionally.
3. Reduce heat to low and cook for a further 10-15 minutes, or until desired doneness.
4. Rest before slicing.

🔥 Pan-Sear & Oven Finish (For a Restaurant-Style Crust)

1. Heat a pan over high heat with a drizzle of oil.
2. Sear lamb fat-side down for 3-4 minutes until golden brown.
3. Transfer to a preheated 200°C (390°F) oven and cook for 15-20 minutes.
4. Rest before slicing.

Serving Suggestions:

🍷 Pair with a bold Shiraz or Cabernet Sauvignon to complement the red wine marinade.
🥔 Serve with rosemary roasted potatoes and buttered green beans.
🥗 Slice thin and serve over a Mediterranean-style salad with feta and olives.

🔥 Juicy, rich, and infused with deep flavor—this Lamb Rump is a gourmet feast waiting to happen!