As part of a weekly food bag we got given these horribly mangled pieces of lamb rump that add up to about 600g.
Any idea on how to best cook them? Originally when I thought it was a full piece or 2 they were either getting the sous vide and then seared, or reverse seared on the cast iron.
Now I don't know what to do with them 😅
by sillypcalmond
27 Comments
I would make a stew with these pieces
Braise it. Lamb stew over polenta and a nice red wine.
That looks pretty beaten up, id dice it, marinate it in honey, garlic, Rosemary, salt and pepper then whack it on a kebab stick between some haloumi pieces and diced capsicum, then fire up the barbie
Now I am a man from the birthplace of this sandwich, but I would make Speides out of it. Cube up the cuts that you have here. Marinated them for 24 hours. Skewer them or cook them on a cast-iron flat top. You are in business. Recipe attached.
[https://cooking.nytimes.com/recipes/1017420-spiedies](https://cooking.nytimes.com/recipes/1017420-spiedies)
I’d do a stew but some of these other ideas about marinating and doing kebabs also sound solid
It’s tough, stew it.
Give it a rub. Maybe a genie will come out.
It’s mince or a stew. Not many other options.
If you’ve got a mini mincer at home make some lamb mince and you’ve got extra options from there.
If you’ve got a sausage maker again more options. Otherwise it’s lamb stew!
Lamb satay cooked over charcoal.
Kecap manis, chopped shallots, chilli and generous squeeze of lemon
Serve with rice
Lamb Stew
Looks like a solid vehicle for curry to me
Kebabs, Greek marinade or all kinds of other marinades. On skewers with onion, mushrooms, green peppers, whatever you like. Moroccan uses dried apricots i think. Grilled over coals is best, but oven broiled works too. Serve over rice.
I love lamp
(Just saw a ridiculous video under r/stupidfood) apparently submerge it in Nutella… “sear” it in a Hexclad pan, scrape the pan solidly with metal utensils, then stuff it into your smugly-ass face with mismatched cutlery, and then gloat about how it’s a $340 dish??
Just kidding… do NOT do this 😂
These comments have me wanting a big ass tray of lamp.
Steak and guiness pie, shepherd’s pie, kabob, curry, stew, lamb carnitas. I want lamb now.
Cut it up and make a curry out of it. That would be delicious.🤤
Just be sure not to cook your lamp outside. It will draw moths.
Looks kind of beaten up but I bet it tastes lovely iv never heard of lamp rump before 🙂
Lamb rump is a quick sear and a good rest – saying that as it’s mangled I would cube it and marinade in yoghurt / spices and go for a quick blast on charcoal.
Make some little flat breads if you can be together and char them up after and have some lamb wraps.
I used to be a chef though so I tend to go all in lol
Red wine braise
Sous vide > charcoal grill
Straight charcoal grill. Texture might be questionable here though.
Would be my first three thoughts if I was handed this.
Two words… Lamb Ragu
You’ll thank me later.
Im gunna break with everyone else here and say dont cook it; make Lamb Biltong instead.
My suggestion cut into kabob size pieces. Marinade it for 30 minutes to an hour depending on how thick the pieces are. The smaller their size the less time to marinate them. Key is to marinate with papaya juice. This is going to break down the meat really quick.
Once done marinate or season as you like and happy grilling.
Souvlaki.
Easy way just stew it with red wine.
Make a stew.
Brown the lamb. Take it out and add shallots, onions, and garlic. Brown. Deglaze with red wine. Add couple tablespoons of tomato paste. Add stock (I like chicken). Add bay leaf. Add browned lamb back in and into the oven in 300 until tender. Throw in potatoes, sweet potatoes, and parsnips. Put back in oven until vegetables are fork tender.