Square-Cut Skin-On Lamb Rump Steaks

Indulge in the butcher’s best-kept secret with Stack Butcher’s Premium Lamb Rump Steaks. Our master butchers have expertly prepared these as a "Square Cut" to ensure uniform thickness for an even cook, leaving the skin on to provide that signature golden, crispy finish that carries incredible flavour.

Often considered more flavourful than the loin or leg, the rump is a hard-working muscle that offers a firmer, more satisfying "bite." When pan-seared skin-side down, the natural fats render out, basting the meat in its own juices for a steak experience that is rich, succulent, and deeply savory.

The Gourmet Choice

• Skin-On for Flavor: The skin crisps up beautifully, providing a textural contrast you won't find in standard supermarket cuts.

• Square-Cut Precision: Hand-trimmed into a consistent shape to ensure every steak in the pan reaches perfection at the same time.

• The "Chef’s Cut": Favored by high-end restaurants for its deep color and robust lamb flavor.

Ingredients & Product Info

Pure, unadulterated quality. 

Ingredients:

100% Lamb Rump.

• Butcher’s Prep: Individual steaks, square-cut with the fat cap and skin intact.

• Storage: Keep refrigerated below 5°C. Suitable for home freezing.

• Pro Tip: Always allow your rump steaks to reach room temperature before cooking to ensure the center stays tender while the skin crisps.

Cooking Inspiration

• The Perfect Sear: Score the skin lightly, season heavily with sea salt, and start in a cold pan skin-side down. Slowly increase the heat to render the fat until golden-brown and crispy, then flip to finish.

• Herb-Basted Luxury: Once flipped, add a knob of butter, crushed garlic, and a sprig of rosemary to the pan. Spoon the foaming butter over the lamb for the final 2 minutes.

• Pink & Juicy: Best served medium-rare. Rest for at least 5 minutes before slicing to allow the juices to redistribute.