I thought tonight, I’d have some lamb. Occasionally, I like to buy a whole lamb shoulder because it is fun using a boning knife and dissecting the muscle bundles from the bones. Most of the time, however, because I’m lazy, I like the rolled shoulder meat for convenience.

Given a choice, I prefer lamb shoulder to lamb leg. It’s more tender and often has more fat.

The local supermarket prepares the meat trussed and ready to cook. This piece weighed 1.35 kg (3 lb) and cost me $AUD28.41. I’ll get at least six meals from this portion of meat.

Rather than cooking it in my benchtop oven as I did with the roast beef yesterday, I decided to cook it in my Weber Q+.

The weather at the moment is perfect for outdoor cooking. The days hover below 30 °C and there’s no wind in the afternoons.

Recipe

Ingredients

• Lamb
• Salt

Equipment

• Meat thermometer
• Weber Q+
• Gas torch

Instructions

1. Dry brine the lamb.
2. Heat the Weber Q+ to a low temperature.
3. Insert the meat thermometer.
4. The aim is to cook the meat to about 54 °C.
5. After the internal core temperature has reached 54 °C, allow the meat to rest.
6. Sear the meat.
7. Carve the meat.
8. Serve the meat.
9. Salt the meat.
10. Eat the meat.

Thoughts and notes

The meat was delicious—tender, moist, and flavourful. I enjoy lamb, particularly fatty lamb, and the unique taste and texture it provides in my mouth and on my lips.

You may have noticed I use disposable aluminium foil trays. I don’t have an electric dishwasher where I live, and my kitchen sink is shallow. I’ve found it a challenge to get my equipment clean of grease and fat. These days, I prefer to use animal fat rather than seed or fruit oils. Cleaning can be challenging. The water here is also hard, so getting metal shiny after washing and wiping requires more effort than when I was living in Canberra.

You will have noticed that I also cooked some fennel for this meal. I watched a terrific YouTube video featuring one of my favourite culinary teachers, viz., Lan Lam. I followed her instructions with my own twist. Rather than soaking the cut fennel bulb in cold water, salt, and oil, I used hot water, salt, and beef fat. It worked in my opinion.

Photographs

This is a gallery of photographs. Click on one and scroll through the gallery.

Today’s lunch

Like yesterday, I enjoyed a couple of cheese kransky snags. The packet had four sausages, so I decided to finish them off rather than eat them later in the week. I cooked these in beef fat on the Weber Q+.

I found these sausages to be flavourful and spicy.

Every now and then I like a treat of processed meat. With a federal election due for announcement, I think I may use a kransky sausage as my democracy sausage (see the comments for a description of the democracy sausage).

I spotted a lump of lamb rump in the supermarket and thought it would make a good option for tonight before I watch the footy. One of my favourite players is featuring tonight. He’s an Indigenous All Star.

Cooking and Eating Lamb Rump Roast

Anatomy of a Lamb and Origin of Lamb Rump Roast

A lamb, a young sheep less than a year old, consists of various cuts, each with its distinct flavour and texture. The lamb rump roast is derived from the upper part of the hind leg, near the lamb’s hip. This cut is known for its tenderness and rich taste, making it a favourite among lamb enthusiasts. I don’t know that I can call myself a lamb enthusiast.

International Names for Lamb Rump Roast

In different countries, the lamb rump roast might be referred to by various names:

• United States: Lamb sirloin or lamb hip
• United Kingdom: Lamb chump or lamb leg steaks
• France: Rumsteak d’agneau
• Italy: Lombata di agnello

Best Ways to Cook Lamb Rump Roast

Lamb rump roast can be prepared using various cooking methods to enhance its flavour and tenderness:

• Roasting: Slow roasting at a low temperature ensures the meat remains juicy and tender. Garlic, rosemary, and olive oil make for an aromatic experience if you eat those things.
• Grilling: Marinating the lamb beforehand and grilling it over medium heat brings out its natural juices and imparts a smoky flavour. In my opinion, a marinade is optional.
• Pan-Seared: A quick sear in a hot pan, followed by finishing in the oven, results in a perfectly cooked roast with a crispy exterior.
• Sous vide: This technique involves cooking the lamb in a vacuum-sealed bag in a water bath at a precise temperature, ensuring consistent doneness. This is what I did tonight.

Selecting Lamb Rump Roast at a Butcher Shop

When selecting a lamb rump roast, consider the following tips:

• Appearance: Look for a bright red colour with marbling of fat throughout the meat. Avoid cuts that appear brown or greyish.
• Freshness: Fresh lamb should have a mild, clean smell. Any off-putting odour could indicate spoilage.
• Firmness: The meat should be firm to the touch, not slimy or sticky.
• Butcher’s Advice: Engage with your butcher; they can provide insights into the best cuts available and suggest preparation methods. I bought mine from a local state-based supermarket. I didn’t consult anyone.

Nutritional Value of Lamb Rump Roast

• Fats: Lamb rump contains around 20 grams of fat per 100 grams. This includes both saturated and unsaturated fats, with some cuts containing higher fat content than others.
• Protein: A rich source of protein, lamb rump provides approximately 25 grams per 100 grams, which is essential for muscle repair and growth.
• Carbohydrates: Lamb rump roast is virtually carbohydrate-free, making it suitable for low-carbohydrate diets.

Premarket Processes

Consumers should be aware of the premarket processes that lamb rump roast may undergo:

Ageing: Lamb meat is often aged to enhance its tenderness and flavour. This process involves storing the meat at a controlled temperature for a specific period.

Trimming: Excess fat and connective tissue are trimmed off to provide a more desirable cut.

Packaging: Vacuum-sealed packaging helps to maintain freshness and extend shelf life.

Conclusion

Cooking and eating lamb rump roast is a delicious culinary experience. Understanding its origin, selecting the best cut, and knowing the best cooking methods can elevate any meal. With its rich nutritional profile, lamb rump roast is a good choice for a delicious and nutritious meal.

Recipe

Ingredients

• Lump of lamb rump
• Salt

Equipment

• Water bath
• Precision cooker
• Propane gas torch

Instructions

1. The day before the meal, dry brine the meat.
2. A few hours before the meal put the meat into a bag and vacuum seal it.
3. Cook the lamb in a water bath with a precision cooker set at 58 °C (136.5 °F) for 3 hours.
4. Remove the meat from the bag and dry the surfaces.
5. Sear the meat with a propane gas torch.
6. Carve the meat with a sharp knife and serve the meat on a dinner plate.

Photographs

This is a gallery of images. Click on one and you can scroll through the series.

Thoughts on the meal

The lamb was tender and tasted great. The fat was nicely seared. I’ll add sous vide lamb rump to the list of food I’m happy to enjoy repeatedly.

Lamb for lunch

I also enjoyed lamb loin chops for lunch.

It was cold this morning.

Nowadays, a tray of nine lamb loin chops costs between $AUD25 and $AUD30. This is enough for three meals, and I often eat lamb chops for lunch.

Cooking lamb chops in an air fryer is certainly easy and doesn’t generate a big mess. Nevertheless, even with dry brining, the air fryer doesn’t always create a good crust on the surface of the meat.

I aim to create a crust and minimise mess with minimal effort.

Ingredients

• Lamb loin chops
• Salt

Equipment

• Refrigerator
• Frypan
• Frypan lid

Instructions

1. The day before you intend to cook the chops, season them with salt. Set them on a rack in the fridge, uncovered.
2. Place the chops in a frypan and turn on the heat. Reduce to moderate heat and allow the chops to cook in the frypan for six minutes.
3. Flip the chops, place a lid on the frypan, and let them cook for six minutes. There’s no need to shift the chops; they won’t stick.
4. Switch off the heat and take off the lid.
5. Transfer the chops to a dinner plate.
6. Serve the chops with some flaky salt.

Bonus

A advantage of this method is the leftover lamb fat that can be used for cooking scrambled eggs.

Lamb chops