Prime Lamb Chump Steaks (Approx. 400g)

Cut from the rump where the loin meets the leg, our lamb chump steaks offer the ultimate balance of deep, rich flavour and melt-in-the-mouth tenderness. Generously thick with a ribbon of fat that crisps to perfection, it’s the butcher’s secret cut—delivering the robust taste of a slow roast in a fraction of the cooking time.

Whether you’re searing quick mid-week steaks, cubing them for charred skewered kebabs, or firing up the barbecue, this cut takes on high heat and heavy marinades with ease.

Butcher’s Cooking Tips

• Temper & Season: Take the meat out of the fridge 20 minutes before cooking to reach room temperature, then season generously with sea salt and cracked black pepper.

• Render the Fat: Stand the steaks upright on their fat cap in a hot pan for 2–3 minutes to render it down until golden and crisp before laying them flat.

• Hot & Fast: Sear for 3–4 minutes per side over high heat for a blushing medium-rare. Baste in the final minute with foaming butter, crushed garlic, and a sprig of rosemary.

• Rest: Rest loosely under foil for 5 minutes before slicing against the grain to lock in the juices.

Serving Suggestions

• The Mediterranean Feast: Dice, marinate in lemon juice, oregano, and garlic, then thread onto skewers. Char over open coals and tuck into warm flatbreads with cool tzatziki and pickled red onions.

• The Weeknight Classic: Serve whole alongside crispy roast baby potatoes, steamed tenderstem broccoli, and a rich, glossy redcurrant and rosemary jus.

• Summer Salad: Slice thin and fan over a bed of peppery rocket, roasted cherry tomatoes, crumbled feta, and toasted pine nuts with a drizzle of balsamic glaze.