PRICE: R510 PER KG
SIZE: APPROX. 350G PER CUT
The lamb rump is an individual muscle cut from the hind-leg. When roasted and rested, it is very tender with a lot of flavour.There is a layer of fat and skin on the top which crisps up beautifully when cooked. It is deliciously pan-fried whole, finished in the oven for a few minutes, then sliced to reveal its blushing pink centre.
AGEING: 10 days wet-aged
PREFERRED COOKING TEMPERATURE: Medium/Pink
COOK: Pan-fried and oven finish
Pair it with a wooded Chardonnay. It is one of the white Burgundy varietals, and is usually used in sparkling wines. Due to quarantine restrictions, Chardonnay vine cuttings were often smuggled into South Africa in the 1970s and 1980s and many times were misidentified as to what grape variety it really was. A wooded Chardonnay brags a rich texture. A sweet bouquet, characterised by notes of vanilla and butterscotch. A creamy, buttery taste, characterised by hazelnut, honey, and caramel.