Lamb Rump Sunday Roast then 'pull' the pork by

then 'pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork

Flavouring (CELERY)

serve it with a chimichurri salsa verde

and freeze as needed

Lamb Rump Sunday Roast then 'pull' the pork byPrime lamb rump cut is a favourite in restaurants and hotel menus we supply. It has a slight fat covering which keeps the meat moist and tender, while adding some great flavour as it crisps on cooking. These beautiful British lamb rumps cook in much the same way as a beef steak as it is an individual cut and so it can be roasted or pan fried. Available in packed in 4 or 8 Rumps. Cooking tips Place fat side down in a frying pan of oil on a low heat, to