Description DescriptionA simple, proper lamb dinner without the work. This bundle includes 2 × 8oz lamb rumps, cut to restaurant specification from Staffordshire lamb, paired with a Potts Lamb & Port Gravy for an easy, full-flavoured finish. The rumps are neatly trimmed with the rind removed and a clean layer of fat left for flavour. Best served pink, they offer tenderness and depth without the need for a large roasting joint. The gravy is ready to heat and pour, bringing richness and balance without overcomplicating the plate. A straightforward way to cook something impressive at home. Cooking Guide Remove the lamb from the fridge 20–30 minutes before cooking. Season well with salt and pepper. Sear fat-side down in a hot pan for 2–3 minutes to render slightly. Turn and cook for 3–4 minutes per side for medium rare (50–52°C). Alternatively sear, then finish in a 200°C (180°C fan) oven for 5–6 minutes. Rest for 5–10 minutes before slicing. To prepare the gravy:Gently heat the Potts Lamb & Port Gravy in a saucepan until hot. Do not boil. Serving Suggestion Slice and serve with roast potatoes or dauphinoise and seasonal greens.
