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Lamb Chump



Lamb Chump is an inexpensive lamb cut, from where the loin section meets the top of the hind legs.

It can be cut into three smaller cuts -- two chump chops and one chump end for roasting.

It is usually cut into chops or what are called "lamb steaks." They may be sold with their small round bone in the centre, or be sold boned or partly boned.

A whole boned chump can be rolled into a Lamb "rump roast."

The meat can also be used for stewing.

Cooking Tips

1 large rump will serve 2 people. If cooked as a roast, allow 1/2 pound (225g) per person.

Language Notes

Also called "Lamb Chump End."

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Also called:

Lamb Rump

Lamb Hind End

Girella of Lamb; Lamb Chump Chops; Lamb Chump Roast; Lamb Chump; Lamb Leg Roast (American Style); Lamb Leg Roast (Frenched Style); Lamb Leg Shank Half; Lamb Leg Sirloin Half; Lamb Leg Whole; Lamb Sirloin Chops; Leg of Lamb

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"When England discards Roast Beef, and Scotland ceases to pride herself on Sheep's-head Broth and Oatmeal Porridge, we may fairly Conclude that the nations are about to change their manly and national characters."

-- Ignotus. Receipts in Modern Cookery. 1806.

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