Organic Lamb Rump Steaks

Award-winning grass-fed organic chops taken from the chump or rump of the lamb. Naturally, a lovely, tender cut packed with flavour, rump steaks are brilliant for barbecuing or pan frying - whichever the season dictates! 

Good To Know

Ingredients & Nutritional's

Organic and Grass-Fed Lamb
Please note this is produced in a factory that handles Gluten

Nutritional values per 100g

Calories: 260 kcal / 1090 kJ
Fat: 20g
(of which Saturates 9g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 18g
Salt: 0.1g

How To Store

Our lamb rump steaks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking steaks.

How To Cook  

We Recommend: 

Pan-Frying:

• Heat a heavy frying pan or skillet over medium-high heat. Add 1 tablespoon of olive oil.
• When the oil is hot, add the lamb rump steaks. Cook for 3-4 minutes per side for medium-rare, or 5-6 minutes per side for medium, depending on the thickness of the steaks.
• If the steaks are thick, you can lower the heat and cook for another minute or two per side.
• For extra richness, add a tablespoon of butter during the last minute of cooking, basting the lamb with the melted butter.
• Check the internal temperature with a meat thermometer. For medium-rare, aim for 135°F (57°C), and for medium, aim for 145°F (63°C).

Grilling:

• Preheat your grill to medium-high heat.
• Grill the lamb rump steaks for 3-4 minutes per side for medium-rare or longer for your preferred doneness.
• Follow the same internal temperature guidelines as pan-frying.

Oven-Roasting (For Thicker Steaks):

• Preheat the oven to 400°F (200°C).
• Sear the steaks in a hot pan for 2-3 minutes per side until browned, then transfer the pan to the oven.
• Roast the steaks for an additional 5-7 minutes for medium-rare, or longer if you prefer them more well done.

Rest the Steaks:

• After cooking, remove the lamb rump steaks from the heat and let them rest for 5 minutes. This step is crucial as it allows the juices to redistribute throughout the meat, keeping it tender and juicy.