Description
Whole rumps with the fat cap scored. Start fat down in a cold pan and let it render for eight minutes before you turn it. Better value than fillet and, cooked right, better eating.
Lamb Rump — Whole
R 289.00 per kg
Fat cap on, full of flavour, cheaper than loin.
Cut by hand, so the weight you receive lands within about 5% either side of what you order. You are charged for the weight we actually pack, and the difference is settled before dispatch.
