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.”