Riverina lamb rump
Grass fed, lean lamb marinaded in a fresh green herb crust ready to bake. Two rumps per serve. Use By: Frozen 3 months, Fresh 5 Days
IngredientsLamb rump, olive oil, parsley, basil, thyme, rosemary, coriander, garlic, salt, pepper.
PreparationAllow meat to come to room temperature. Remove packaging + BBQ for 15 mins for a pink lamb. Alternatively sear on both sides in fry pan with a little olive oil. Place in pre-heated 180C oven for 15-20 mins. Allow lamb to rest for 5-10 mins.