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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

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Bon mots

"The height of luxury was reached in the winter afternoons, lying in a tin bath in front of a coal fire, drinking tea, and eating well-buttered crumpets is an experience few can have today."

-- Sir John Cecil Masterman (English author. 12 January 1891 – 6 June 1977)

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