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Lamb rump may not be so popular, but is just as juicy and tender – and less expensive than other cuts.
Fry individual portions it in a hot pan (skin side down) until they get a bit of colour, then roast them in the oven for about 12-15 minutes (depending in how pink you like it). Goes well with minted pea puree, roasted carrots and fondant potatoes 🙂

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