Lamb Heart of Rump

About

The lamb heart of rump is a boneless cut, the rump is removed from the hindquarter. It is the major muscle that covers the hip bone. A medium tender cut.

 

Nutritional Information

Protein	17.8 g
Energy - kilojoules	1020 kJ
Energy - calories	244 kcal
Fat - total	19.3 g
Fat - saturated	8.2 g
Sodium	54.6 mg
Iron	1.3 mg

 

Preparation Requirements

Bone Req: Boneless
Product Group: Legs
NZ Meat Guide Item Code: 3285

 

Cooking Tips

The key to bringing out the best in lamb heart of rump is respecting its lean yet tender nature with quick, high-heat cooking. This premium cut benefits from a simple approach - season well with salt, pepper, and aromatics like garlic and rosemary, then sear in a very hot pan or grill for 3-4 minutes per side until caramelized. For medium-rare perfection, cook to an internal temperature of 57-60°C (135-140°F), followed by a crucial 5-minute rest to retain juices. The heart of rump's consistent texture makes it ideal for even cooking throughout, with no tough sinew to navigate. For maximum tenderness, slice against the grain into medallions about 1cm thick. This versatile cut performs equally well as the star of a quick weeknight dinner or marinated and served with robust Mediterranean flavours for special occasions.

 

Standpack No

39346